Hazelnut And Bean Burger
Ingredients
- 1 1/2 cups hazelnuts (120 g) or 1 1/2 cups almonds, crushed (120 g) ⓘ
- 1 cup canned tomato (200 g) ⓘ
- 1 1/2 cups cooked kidney beans (360 g) or 1 1/2 cups pinto beans (360 g) ⓘ
- 2 cups breadcrumbs, plus extra as needed (240 g) ⓘ
- 1 tablespoon tahini ⓘ
- 1 teaspoon ground cumin ⓘ
- 2 tablespoons nutritional yeast ⓘ
- salt & freshly ground black pepper ⓘ
- To serve ⓘ
- 4 hamburger buns
- lettuce leaf, to garnish ⓘ
- tomatoes, slices to garnish ⓘ
- sliced onion, to garnish ⓘ
Instructions
- Preheat the oven to 375°F/190°C/Gas Mark 5.
- Using a food processor or high-speed blender, process all ingredients to a smooth puree. Divide the mixture into 4 equal portions and form each into a patty. If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked.
- Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun.
- Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
Nutrition & Diet Analysis (per serving)
767
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).