Hazelnuts: Veggie Burger recipe

You may best know the hazelnut as the filbert which we often see during the Christmas season. Why does this nut have two names? It could be because the nut reaches maturity or around St. Philibert's Day, August 20.

Another point of view states that the term filbert derives from the German vollbart which means full beard, and is a reference to the appearance of the husked shell. Although the current definition of filbert tends to refer to commercial cultivated crops of hazelnuts, the terms hazelnut and filbert are generally used interchangeably. Hazelnuts are also known as cobnuts in some areas. Other experts claim these are all different varieties of the nut, but once shelled; they are quite difficult to tell apart.

Praline is one of the most common uses of the hazelnut which is also combined with chocolate to make chocolate truffles and products such as Nutella. Some consider hazelnut butter to have a higher nutrient value than peanut butter but with a higher fat content.

We buy hazelnuts locally in September and early October. This year the supply seems to be smaller than last. We did buy two packages for 5 dollars last weekend. Nuts are a good source of protein.

Veggie Hazelnut burgers

I orginally foudn this recipesat Northwest Hazelnut Company site, it is slighly modifed to suit my personal taste. Once you have used a recipe a time or two you shoudl feel free to experiment and make chanegs to suit your personal pleasure.

Ingredients:

2 teaspoons olive oil

½ cup onion 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 toasted bread crumbs

freshly ground black pepper to taste

1 1/2 cups grated mozzarella cheese

1/2 cup finely chopped toasted hazelnuts

2 tablespoons chopped parsley

1 egg white, beaten until frothy

1/2 teaspoon sea salt

Preparation:

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.

Serve on a fresh bun with all your favorite burger accompaniments.

You can add more breadcrumbs if the mixture does not readily stick together

Be sure that the chopped mushrooms are cooked until nearly dry. To further the drying process place the mushrooms in the centre of a small kitchen towel. Bring the towel up and over the mushrooms and twist it to forma tight pack. Keep twisting and squeezing until the liquid no longer drips from the towel.