Nut burger recipe came from Rose Elliot's book.I changed the breadcrumbs in the recipe to crackers which were chopped with fresh parsley. The burgers were pressed and put in the fridge.
Very nice - also nice cold.
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the meat version of these burgers were taken from jamie olivers ministry of food book.
the crackers and parsley were the ingredients that made the burgers look more professional.
Both the vegetarian and the meat burgers were left in the fridge for a while to firm up. (to stop them falling apart)
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