Walnut-Mushroom Burgers
- 1 cup walnuts (toast for additional flavor)
- 1 cup pumpkin seeds, green (raw)
- 1 cup mushrooms, quartered
- 1 cup onion
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- 2 tbsp paprika (smoked adds deeper flavor but regular works well)
- ¼ tsp chipotle powder
- 1/8 tsp cayenne powder
- 1/8 tsp rosemary
- 1-1/2 cups red cabbage
- 1 egg
- ¼ cup olive oil
Preheat oven to 350°F. Put walnuts and pumpkin seeds in food processor. Pulse until fine. Put into large bowl. Process mushrooms, onions, and garlic and add the spices; pulse until fine and add to the bowl with the nuts. Next, chop cabbage coarsely, then pulse until finely chopped and add to bowl. Beat egg in a small bowl and mix in with other ingredients. Wet your hands so the dough does not cling to your fingers and form the mixture into 12 patties. Brush the patties with olive oil and bake on a greased cookie sheet for 10 minutes. Turn patties over, and continue cooking for another 10 minutes. Remove from the oven and serve with a nice mustard.
From "The Abascal Way to Quiet Inflammation." Perhaps the most meaty of any of the burgers here, due to the mushrooms, it is one of the best ways to work cabbage into a meal. Any spices missing from your spice rack or that you do not like the flavor of can be left out. I have made these burgers without rosemary, chipotle powder, and paprika—they tasted great anyway.
