Hazelnut And Bean Burger Recipe

Name: Hazelnut And Bean Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; dill pickle, to garnish

Servings: persons

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
dill pickle, to garnish

1
Preheat the oven to 375u00b0F/190u00b0C/Gas Mark 5.
2
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.
3
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.
4
Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Hazelnut And Bean Burger falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut And Bean Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions