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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1/4 cup(s) unsalted cashews |
1/4 cup(s) pecan halves |
2/3 cup(s) soft whole wheat bread crumbs, divided |
1/4 cup(s) mashed potato flakes |
1 egg, beaten |
1 teaspoon(s) dried minced onion |
1 garlic clove, minced |
1/4 teaspoon(s) salt |
1 teaspoon(s) canola oil |
2 tablespoon(s) honey |
2 tablespoon(s) ketchup |
1 tablespoon(s) barbecue sauce |
1 teaspoon(s) cider vingar |
1 teaspoon(s) molasses |
2 lettuce leaves |
2 hamburger buns, split |
Directions:
1. • In a small food processor, combine cashews and pecans; cover and process until ground. Transfer to a bowl; add 1/2 cup bread crumbs, potato flakes, egg, onion, garlic and salt. Shape into two 1/2-in.-thick patties; roll in remaining bread crumbs.
2. • In a small nonstick skillet, cook patties in oil over medium heat for 3-4 minutes on each side or until golden.
3. • For sauce, in a small bowl, combine the honey, ketchup, barbecue sauce, vinegar and molasses. Serve patties on lettuce-lined buns with sauce.
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