Nutty Veggie Burgers Recipe

Name: Nutty Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1/2 cup mixture of unsalted, toasted, chopped nuts and/or seeds (see Author Notes for ideas), divided; 2 (14.5-ounce) cans black beans, rinsed and drained, divided; 1 cup finely chopped shiitake mushrooms, stems removed; 2 garlic cloves, grated; 2 teaspoons chile powder; 3 to 5 tablespoons almond flour; Kosher salt; Olive oil; Whole-wheat English muffins, or your preferred burger bun (these burgers are on the small side); Burger fixins: lettuce, sliced tomatoes, sliced onions, pickle chips, ketchup, mustard, special sauce, yogurt sauce-whatever your heart desires!

Servings: persons

2 tablespoons soy sauce
1/2 cup mixture of unsalted, toasted, chopped nuts and/or seeds (see Author Notes for ideas), divided
2 (14.5-ounce) cans black beans, rinsed and drained, divided
1 cup finely chopped shiitake mushrooms, stems removed
2 garlic cloves, grated
2 teaspoons chile powder
3 to 5 tablespoons almond flour
Kosher salt
Olive oil
Whole-wheat English muffins, or your preferred burger bun (these burgers are on the small side)
Burger fixins: lettuce, sliced tomatoes, sliced onions, pickle chips, ketchup, mustard, special sauce, yogurt sauce-whatever your heart desires!

1
To make in a food processor: Pulse 1/4 cup nuts and seeds in a food processor until a smooth paste forms. (Feel free to skip this step and just place nut butter in the container). Add half the beans, mushrooms, garlic, chile powder, and pulse until mixture is combined and the beans have started to slightly puree (you're not looking for chopped beans here, but you're also not looking for bean dip). Add in remaining half of the beans and pulse once or twice more (this time, you do just want to chop/gently mash). Turn the mixture out into a large bowl.
2
To make by hand (see Author Notes): In a large bowl, mash beans most of the way with a potato masher. Stir in 1/4 cup nut butter, mushrooms, garlic, and chile powder.
3
Mix in chopped nuts and seeds, 3 tablespoons almond flour, and season with salt. Pick up a bit of the mixture and squish it-if it holds together, move onto the next step. If not, add more flour by the tablespoons. Form into 10 patties (about a heaping 1/4 cup of mixture each). If not cooking right away, refrigerate for up to 24 hours, or freeze for up to 3 months.
4
To cook the burgers, heat 2 tablespoons olive oil in a large nonstick or well-seasoned cast iron skillet over medium heat. Cook patties in batches for 3 to 5 minutes per side, turning carefully, as these burgers are a bit tender, adding more oil for each batch.
5
Serve burgers on English muffins with your desired fixins.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1/2 cup mixture of unsalted, toasted, chopped nuts and/or seeds (see Author Notes for ideas), divided, 2 (14.5-ounce) cans black beans, rinsed and drained, divided, 1 cup finely chopped shiitake mushrooms, stems removed, and more.

Yes, Nutty Veggie Burgers 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.

Nutty Veggie Burgers

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