Here is a new spin on a burger for your next summer barbecue. Try our vegetarian walnut burger with spicy tomato jam and raspberry pickled onions to finish off the burger. See more delicious burger recipe ideas from the Vancouver Sun’s Mia Stainsby. Link to article.
2 cups shelled walnut halves
1 ½ cups old fashioned rolled oats
¼ cup panko breadcrumbs
1/3 cup milk
½ medium onion, minced fine
1 clove garlic, minced fine
2 tbsp fresh sage, chopped
1 tsp cumin seeds
1 ½ tsp fresh thyme, chopped
3 tbsp fresh parsley, chopped
2 tsp Dijon mustard
1 cup grated Parmesan cheese
1 tsp salt
½ tsp fresh ground black pepper
1 tbsp butter
6 burger buns (ciabatta or kaiser is a rustic alternative)
Pulse walnuts in a food processor to roughly ¼ inch pea-sized pieces. You may also chop by hand if you do not have a food processor.
Mix all of the ingredients together and rest it in the fridge overnight.
The next day, divide the mix into 6 equal portions and form patties roughly 4 inches in diameter and ½ inch thick.
Heat a skillet over medium heat. Melt butter in a hot pan. Sear both sides of burger golden brown and finish cooking in the oven or on the barbecue for 5 minutes.
Use your favourite burger buns and top with condiments of your choice*.
*We recommend tomato jam, Dijon mayonnaise (1/2 Dijon mustard and 1/2 mayonnaise) and raspberry pickled onions.
Spicy Tomato Jam
makes 2 cups
11/3 lbs. Roma tomatoes
1 cup granulated sugar
2 tbsp lime juice
1 tbsp fresh ginger, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/9 tsp ground cloves
1 tsp salt
1 medium jalapeño, seeded and finely chopped
Core and coarsely chop Roma tomatoes. Combine all ingredients in a heavy saucepan. Bring to a boil over medium heat stirring often. Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, approximately 20 to 30 minutes.
Raspberry Pickled Onions
1 red onion, sliced in very thin rings
1/2 cup raspberry vinegar
1/2 cup water
1/2 cup granulated sugar
1/4 fresh jalapeño, sliced, seeds and all (optional)
Bring vinegar, sugar, jalapeño and water to a boil and pour over onions. Steep at least 10 minutes. Cool and store in fridge.