1 ½ cups of treated Nutrela granules,
¾ cup finely chopped ginger
1 tsp. Chili powder
4 each, cloves and cardamoms powdered
1 tbsp Maida
½ cup raw Nutrela granules
1 tsp chopped garlic
½ tsp each of salt,pepper and prepared mustard
4 slices bread
Vanaspati oil

Directions:

In 1 ½ tbsp.vanaspati,fry onion,ginger and garlic over a low flame,till onion appears transparent. Add Nutrela granules, chili powder,salt and pepper.Fry for one minute.Remove from heat Dip slices of bread in water, squeeze out water and add slices to the fried mixture. Add prepared mustard,maida and knead well.Divide into parts.With your BurgerMate shape into patties and deep fry in vanaspati to a reddish brown color.

1 1/2 cups walnuts
3 cups cooked brown rice
2 cups firm tofu, drained and mashed
1 cup dry bread crumbs or matzo meal
2 teaspoons dried basil
1 teaspoon thyme
1 Tablespoon cornstarch
1/8 cup lemon juice
1 Tablespoon miso or soy sauce

Directions:

Preheat oven to 350 degrees.Place walnuts on an ungreased cookie sheet,place in oven and allow to toast for about 5 minutes.Allow to cool,place in food processor,blender or food mill and grind into a fine meal.In a medium-sized bowl,mix walnuts,rice,tofu,bread crumbs,basil and thyme until combined.In a small bowl,dissolve cornstarch in the lemon juice.Stir to dissolve and add miso.Combine walnuts and cornstarch.

Using your hands is the best way to thoroughly moisten the dry ingredients; work with the mixture until it hold together. If the mixture is too dry or dense,add small amount of water until the consistency is one that will hold together,but not too dry.Roll mixture into balls and place in BurgerMate.Place on nonstick cookie sheet (or line with baking parchment or spray with vegetable oil spray). Bake for 15- 20 minutes,or until the balls are hot.

25g butter
1 large onion,finely chopped.
1 clove garlic,crushed
½ x 15g pack fresh thyme or lemon thyme
250g pack Organic Chestnut Mushrooms
2 x 200g jars Organic Chestnuts
250g pack Grated Mozzarella

Instructions:

Melt the butter in a large frying pan over a low heat.Add the onion and cook for 5 minutes or until just softened.Add the garlic and thyme,and cook for a further 5 minutes.Roughly chop the mushrooms and half the chestnuts into ½-1cm pieces.Add to the cooked mixture in the pan and increase the heat.Stir well to combine and season to taste.

Cook for 5 minutes or until any liquid has evaporated.Spoon half of the mixture into a large bowl.Place the remaining mixture and the remaining whole chestnuts in a food processor.Blitz to make a stiff paste then stir this into the original mixture and leave to cool completely When cool,mix in the mozzarella.Using your BurgerMate,shape into patties.Set aside and chill until needed.

Using the preheated barbecue or a non-stick frying pan,over a medium heat,cook the burgers for 8-10 minutes before carefully turning over with a wide fish slice.Cook for 5-10 minutes on the other side, or until golden.Serve hot with plenty of salad,such as Spinach & Roquette Salad or coleslaw and ‘damper’ rolls.

2 eggs
1/3 cup plain yogurt
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1-1/3 cups cooked couscous or brown rice
1/2 cup finely chopped walnuts
1/2 cup grated carrot
1/2 cup minced green onions
1/3 cup unseasoned dry bread crumbs
Sesame seed hamburger buns
Honey mustard
Thinly sliced cucumber or apple
Alfalfa sprouts

Directions:

1. Combine eggs,yogurt,Worcestershire sauce,curry,salt and red pepper in large bowl;beat until blended.Stir in couscous,walnuts,carrot,green onions and bread crumbs.Shape into patties using BurgerMate.

2. Coat grill rack with nonstick cooking spray; place rack on grill over medium-hot coals (350° to 400°F). Place burgers on rack and grill 5 to 6 minutes per side or until done.Serve on buns with mustard, cucumber and sprouts.

1 egg
1 medium onion,chopped
1 14 ounce can soy beans in tomato sauce,drained
1 Tbsp crunchy peanut butter
1 Tbsp tomato paste
2 cup cooked cold short-grain brown rice
3/4 cup dry bread crumbs
1/2 tsp salt
1/2 tsp dried basil leaves
1/2 tsp dried mixed herbs
1/2 cup dry bread crumbs (extra)
1 1/2 Tbsp oil, Hamburger buns or rolls (optional)

Directions:

Place egg and onion in a food processor or blender. Lightly process. Add soy beans (canned in tomato sauce) and continue processing until roughly chopped. Place mixture into a large bowl. Add peanut butter, tomato paste, cold rice, dry bread crumbs, salt, basil and mixed herbs. Mix well. Shape mixture into burgers using BurgerMate and coat with extra bread crumbs. Heat oil in a fry pan. Cook burgers over a low heat until golden brown on both sides.

6 cups of walnuts,soaked for 2 hours
2 cups of carrots,topped and tailed
1 cup of fresh herbs,such as parsley,basil and coriander,tightly packed
1 and a half cups of red onion
2 cups of portabello mushroom
Half a red pepper,deseeded and destalked
6 sun dried tomatoes,soaked for 2-6 hours
2 cloves of garlic
1 dessert spoon of paprika
1 teaspoon of dried pizza herbs
1 teaspoon of dried parsley

Directions:

Set aside the fresh herbs,the pepper and half the onions.Finely chop the sundried tomatoes. Blend all other ingredients in a food processor.Transfer to a large bowl and continue blending with a hand blender until you achieve a smooth consistency. Very finely chop the remaining ingredients by hand (this ensures a good texture),and mix into the burger mix.Shape into patties using BurgerMate.You can eat it as it is,but we prefer to dehydrate for 4-24 hours for a much more intense flavour.