BEST nut burgers!

(Also a good way to use almond pulp from your milk making)
Single recipe:
1 medium onion
1 cup nuts, I used 1/2 cup walnuts, 1/2 cup almond pulp (leftover from making almond milk)
1 cup (raw) rolled oats
2 tablespoons ketchup
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg substitute, I used 1 T ground flaxseed + 2 T water


2 tablespoons peanut oil, extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Chop onion in food processor. Add nuts and oats, and pulse to chop, but not too fine.
Add remaining ingredients except oil. Process briefly; don't grind too finely. Add a little
liquid — water, stock, soy sauce, wine, whatever — if necessary; mixture should be moist but not loose.

2. Let mixture rest a few minutes, then shape it into 4 burgers. (Burger mixture or shaped
burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)

 Put oil in nonstick or well-seasoned cast iron skillet and turn to medium. When oil is hot, add burgers to skillet. Cook about 5 minutes, undisturbed, until browned, then turn with spatula. Lower heat a bit and cook 3 or 4 minutes more, until firm.

3. Serve on buns with mustard, ketchup, chutney or other toppings.  I like to make lettuce, tomato and onion 'burgers'.

Yield: 4 servings.