Hazelnut Recipes

Veggie Nut Burgers Wrap the individual patties in plastic wrap and freeze. There is no need to defrost they can be heated in a nonstick skillet for a quick, healthy meal. The mixture can also be sauteed and used for tacos, burritos, and more.
2 teaspoons olive oil 1 small onion (1/2 cup chopped) 1 1/2 cups coarsely chopped mushrooms 1 cup cooked brown rice 1 cup cooked pinto beans, pureed in blender or food processor 1/2 cup tosted bread crumbs 1/8 teaspoon freshly ground black pepper	2 ounces (1/2cup) grated mozzarella cheese 1/2 cup finely chopped toasted hazelnuts 2 tablespoons chopped parsley 1 teaspoon chopped fresh thyme 1 egg white, beaten until frothy 1/2 teaspoon salt
In a 10 to 12 inch skillet, over medium heat, cook onion in olive oil until it is soft and translucent, about 3 minutes. Add mushrooms and continue cooking, stirring often, until most of the moisture has evaporated and the mixture is very dark brown, about 5 to 8 minutes. Transfer mixture to a 3-quart mixing bowl and mix in remaining ingredients; tast and adjust seasonings. Form six patties, 1/2 inch thick, between sheets of plastic wrap. Lightly spray boiler pan with nonstick vegetable oil spray. Place patties on pan and lightly brush tops with vegetable oil or non-stick vegetable oil spray. Broil for two minutes on each side, or until top is slightly browned. Serve on a fresh bun with all your favorite burger accompaniments. Note: If mixture is too soft to hold together, add several additional tablespoons of breadcrumbs. Tip: When chopped mushrooms must be cooked almost dry, the process can be speeded up by placing them in the center of a lightweight kitchen towel. Bring the towel up and over the mushrooms and twist to form tight pack. Keep twisting and sqeezing until liquid no longer drips from the towel. It is surprising how much liquid can be drawen.
Recipe courtesy of Northwest Hazelnut Company PO Box 276Hubbard OR 97032(503) 982-8030

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