Nut and Veggie Burgers

Name: Nut and Veggie Burgers
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1 cup shelled raw walnuts; 1 cup raw cashews; 1 cup raw sunflower seeds; 1 cup shelled raw almonds; 1 cup chopped celery; 1 cup carrot pulp (leftover after making carrot juice); 1 cup chopped onion; 2-3 cloves minced garlic; 1 tablespoon chopped parsley; 1.5 tablespoons minced sage; 1/2 cup whey powder; 2 large eggs; 1/4 teaspoon mustard powder; 1/4 teaspoon curry powder; 1 teaspoon poultry seasoning; 1 teaspoon ground cumin; 1 teaspoon mild chili powder; 2-3 tablespoons olive oil (for frying burgers)

This is an interesting and addictive veggie burger. There is a little natural foods drive-in near where i live that serves something like this.I talked to a lady who at one time worked at the drive-in and she told me that they used the left over carrot pulp from making carrot juice in the burger. After years of trying to figure out the ingredients i came up with this, and it is pretty close. I hope you like it. Don't be put off by the long list of ingredients, it goes together quickly and freezes well uncooked. I have guessed at the prep and cooking time. I have not timed myself making this.

Glycemic Load: 2.9 (Low)

618 calories per serving

Serves: 6

Prep: 20 mins

Cook: 10 mins

Original recipe: www.food.com

About This Calculation

Nut and Veggie Burgers has a low glycemic load of 2.9 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are cashews (GL 1.4), carrot pulp (GL 0.6), almonds (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.