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Barbecue Nut Burgers

Barbecue Nut Burgers
“Barbecue Nut Burgers is my favorite recipe,” says Irene Rundell of Haskell, Oklahoma. “It’s simply delicious, and you could serve it to anyone. They’ll never miss the meat and just may ask for the recipe.”
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup unsalted cashews
  • 1/4 cup pecan halves
  • 2/3 cup soft whole wheat bread crumbs, divided
  • 1/4 cup mashed potato flakes
  • 1 egg, beaten
  • 1 teaspoon dried minced onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon barbecue sauce
  • 1 teaspoon cider vinegar
  • 1 teaspoon molasses
  • 2 lettuce leaves
  • 2 hamburger buns, split

Directions

  • In a small food processor, combine cashews and pecans; cover and
  • process until ground. Transfer to a bowl; add 1/2 cup bread crumbs,
  • potato flakes, egg, onion, garlic and salt. Shape into two
  • 1/2-in.-thick patties; roll in remaining bread crumbs.
  • In a small nonstick skillet, cook patties in oil over medium heat for
  • 3-4 minutes on each side or until golden.
  • For sauce, in a small bowl, combine the honey, ketchup, barbecue
© Taste of Home 2013

2 of 2

Barbecue Nut Burgers (continued)

Directions (continued)

  • sauce, vinegar and molasses. Serve patties on lettuce-lined buns
  • with sauce. Yield: 2 servings.
Nutrition Facts: 1 burger with 4 teaspoons sauce equals 550 calories, 26 g fat (4 g saturated fat), 106 mg cholesterol, 930 mg sodium, 71 g carbohydrate, 5 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013