Crazy Burger's Just Plain Nuts Burger

I love veggie burgers and trying new options, especially ones served at restaurants!  This winner came from a now out of print magazine but has stood the test of time in my life.  It's got a great nutty hearty flavor and that Fry Salt is a winner.  It is the secret to my home made fries and it's been used way beyond potatoes as a general all purpose seasoning salt.

​I haven't been to the Crazy Burger Café & Juice Bar but it is definitely on my to do list based on this winner.

​The photo came from the magazine; I don't see what cheese was used but it's great on a bun without cheese.  But topped on polenta I'm sure would be amazing!

Just Plain Nuts Burger
Wendy McMillian for naturalhealthmag.com
July/August 2011

This gluten free patty at Crazy Burger Café & Juice Bar in Narragansett, RI is loaded with heart-healthy cashews and walnuts - both good sources of monounsaturated and polyunsaturated fast as well as omega-3 fatty acids.  Lentils add fiber, folate and iron.

1/2 cup dry mixed lentils - French, Green, Red, equal parts
1/4 red onion, finely diced
2 stalks celery, finely diced
1/2 carrot, grated
1 1/2 teaspoons canola oil
1 zucchini, grated
1/4 pound cashews, roasted on a sheet pan for 3 minutes
1/4 pound walnuts, roasted on a sheet pan for 3 minutes
1/4 cup ketchup
2 tablespoons Gulden's mustard
2 tablespoons Fry Salt
1 teaspoon salt
1 teaspoon pepper
1 handful fresh basil, washed and minced
1/2 cup breadcrumbs

1. To prepare lentils, simmer in 1 1/2 cups water for 20-25 minutes, until tender.

2. Sauté onion, celery and carrots in 1/8 cup canola oil, until translucent, approximately 5 minutes.  Add zucchini toward the end.  Season vegetable mixture lightly with some of the salt and pepper and place in a large mixing bowl.

3. Drain the lentils.  Season lightly with some of the salt and pepper, and add to the vegetables.

4. Coarsely grind the roasted cashews and walnuts in a food processor and add to the mixing bowl.

5. Mix in all remaining ingredients until everything is incorporated evenly.

6. Form mixture into burger patties and arrange on a lined sheet pan.  Bake 10 minutes at 500 F.  (Alternatively patties can be pan-fried in a small amount of canola oil.)  Serve open face on polenta with a side of sun-dried tomato-artichoke pesto.