These scrumptious plant based rosemary and nut burgers are bursting with goodness and are ideal if you’re having friends for lunch or if you’re having a bar-b-que.
Try serving them with these tasty plant-based salads that are sure to tickle the taste buds and leave your guests feeling full and very satisfied! Puy lentil salad, carrot salad, bean salad and pickled red onion salad.
Did you know that rosemary is in the top four of anti-inflammatory spices?
As Dr Greger, says: “We’ve known ounce per ounce, herbs and spices have some of the greatest antioxidant activities known.”
Cloves, ginger, rosemary and turmeric are able to significantly stifle the inflammatory response, so if you suffer from inflammatory diseases such as osteoarthritis, inflammatory bowel disease or psoriasis try to include these four spices in your daily diet.
Rosemary is also a good source of vitamin B6, magnesium, potassium and copper, and a very good source of dietary fibre, vitamin A, vitamin C, folate, calcium, iron and manganese.
Fresh rosemary really is an indispensable herb for your kitchen, but how do you choose it and store it?
Buying Fresh Rosemary
Choose fresh rosemary rather than dried as it tastes so much better. The sprigs of fresh rosemary should look vibrant and be a deep forest green colour, without yellow or dark spots. Strip the needles from the woody stem, wash and finely chop then use liberally in your fresh tomato sauce or soups.
Storing Your Fresh Rosemary
You can store fresh rosemary in your fridge wrapped in a damp paper towel in a plastic bag for 10 – 14 days. You can also freeze fresh rosemary. Once you’ve washed, chopped and dried it, just put it into a freezer bag or freeze it in ice cube trays with a small amount of water.
Looking for a refreshing dessert? How about Rosemary Grapefruit Sorbet? Here’s the recipe.
I hope you enjoy these Plant Based Rosemary and Nut Burger as much as I do.
Let me know how you get on making it by leaving me a comment below.
If you like this recipe, please share it with your friends and family. Thank you!
- 175 g brown basmati rice rinsed under flowing cold water
- 2 onions finely chopped
- 2 garlic cloves crushed, then finely chopped
- 200 g homemade roasted nuts I used a mixture of Brazil, hazelnut, walnut, pecan and peanut
- 2/3 tablespoons fresh rosemary finely chopped, depending on your taste
- 3 tablespoons Tamari or low salt soy sauce
- 5-6 tablespoons oats
- Maldon sea salt
- freshly ground black pepper
- Cook the brown basmati rice as per the cooking instructions.
- While the rice is cooking, put three to four tablespoons of water into a pot and add the chopped onion. Cook for 5-7 minutes until soft. Add more water if it evaporates. Add the garlic and cook for a further two minutes.
- As the onion cooks, put all the nuts into an oven proof dish and put into the oven for about 10 minutes, until they are toasted. Keep an eye on them as depending on the power of your oven they may need less time, or they may have to stay in a bit longer.
- Once the rice has cooked drain it and put it into a food processor, or bowl if you don't have a food processor. Add the onions, garlic, soy sauce, nuts a pinch of Maldon sea salt and freshly ground black pepper. I like a lot of pepper so I add about one teaspoon. If you've added the ingredients to a food processor, process until the mixture holds together firmly. If you've put the ingredients into a bowl, mix them by hand, or if you have a hand held blender, you can use that. Just be careful the mixture doesn't fly everywhere!
- Once the ingredients have been mixed together, form into burger shapes and dip into the oats, completely coating them. Line a baking tray with grease proof paper and then place on that. Put into the oven and cook for about 10 minutes, turn them over and cook for a further 10 minutes. Again, depending on the power of your oven you may need to keep them in a bit longer. When they're cooked they should be crispy on the outside, hot and soft on the inside.
- Serve with the carrot salad, lentil salad and some refreshing greens such as watercress, spinach and rocket/arugula.
Let me know how you get on making them. Thank you!