Sunday, December 12, 2010

Historic Recipe: Nutburgers

What's a rationing momma gonna make for dinner when a writer from the local parenting magazine is coming over to interview the family about the rationing project?

This momma made nutburgers.

In hindsight, I should have made an historic recipe with which I was already familiar; something tried and true like macaroni and cheese or even heart kabobs. But the nutburger recipe (from the most awesome Betty Crocker rationing cookbook) had been floating around on my to-do list for a while. Hence, I latched on to the excuse of the interview to get out of a menu rut and finally make them.

It's really quiet simple: combine a bunch of stuff, let it chill for two hours and then drop spoonfuls of it into a skillet with hot grease.

1 1/2 cups ground pecans
1 cup soft bread crumbs
1 egg (beaten)
1 tsp diced onion
2 TB diced parsley (or 2 tsp dried parsley)
1 1/2 tsp salt
1 cup milk

I used the food processor to grind the pecans (finely ground nuts greatly improve the texture) and to make homemade bread crumbs. Oh, and be careful to only cook the burgers 4-5 minutes on each side as nuts burn easily.

On a side note, let me say that it's a little nerve-racking to cook with someone photographing you and your kitchen! But the photographer was so sweet that all remained calm and we quickly passed the time with chit chat.

When dinner was ready the photographer left and the four of us plus the writer sat down to the table to see how the recipe fared. Served with green beans and (locally grown) baked squash, the entire arrangement made a pretty plate.

And yup! That's a white sauce on top of the nutburger (per Betty's recommendation).

I can't remember who dove in for the first bite...I think it was Eowyn. She gave a big thumbs up and then the rest of us gave it a try. All of us (sans Sissy, big surprise) made nummy noises as we worked on our nutburgers. Granted, they wouldn't replace a traditional cheeseburger, but the flavor and texture were surprisingly meaty. In fact, all the adults (even the writer) had second helpings - that's how good they were!

They were good enough, dear reader, that as I'm writing this up I'm thinking they need to be on next week's menu. Yum!

--Rational Mama


  1. My inner 10 year old boy giggled at the title of this blog post.

  2. Hey, Michelle, you may want to try this recipe next time -- I don't know how old it is, and it calls for egg and cheese instead of milk, but it may be friendlier to Sissy's discriminating palate:

    It's a real favorite at my house. Another creative anachronism you may find useful when cooking patties is to use a George Foreman grill: it's almost impossible to burn stuff on one of those, and if you're working with cheap cuts of meat the fat will run off. Plus it's more energy efficient than a stove.