Vegan Nut Burgers are flavorful and filling! They are a great rich meal and a terrific meatless option. A delicious choice and a filling meal when you want to ditch the beef!
Nut Burger
A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ.“You ever notice when you tell someone you’re going vegan everyone is like – Why would you do that? How are you going to get your protein? – but on the other hand if you tell them you’re going out drinking they are all like… Awesome! What time are we going?!!!”
Jessica
That’s not me talking – it’s a quote from my buddy Jessica who is vegan. I spent some time with my good friend last week. It’s always so fun to hang with her.
She is like a hummingbird going a hundred miles a minute and she never stops or complains. We dive into what’s been happening and update each other on the latest.
Though we have only spent 3 or 4 hours, it’s more like dog-time as we pack so much into the little time we have!
This time we packed a meal into our visit – Jessica invited me over to try Nut Burgers – this is a recipe she’s been making for years.
When she makes it, it’s usually a pinch of this and a handful of that, so I had to stop her a couple of times to measure out the ingredients!
Nut Burger Recipe
Grocery list for Vegetarian Nut Burger
- cashews
- cashews
- walnuts
- sunflower seeds
- almonds
- carrots
- garlic
- curry
- cumin
- cayenne
- salt
- pepper
- oil for frying
- burger buns and toppings
Steps to make Nut Burger
We started by measuring – equal parts of walnuts, cashews, sesame seeds, almonds and shredded carrots. Everything was shredded and pulverized using her fancy blender. (If you don’t have one use your food processor!)
It turned the nuts into a fine powder & shredded the carrots nicely.
From there we mixed in the spices – cumin, garlic, cayenne pepper, curry, salt & pepper.
A pinch of this and a handful of that….then mix it all together!
Next I shaped them into patties and fried them up using just a bit of coconut oil.
Shape them into patties and fry them until golden brown on each side.
Now truthfully, I wasn’t sure they would stick together, but the oils from the nuts and moisture from the carrots made it work quite nicely! They made beautiful burger patties.
And from there…..the hard work was done! It was time to gather the family for dinner.
Would you try this? What about your kids?
Well, I assembled the burgers and handed the first one to Jessica’s 19 year old son who said – this looks awesome and proceeded to take a picture and post it up on Facebook before devouring it!
Jessica preferred her burger gluten free and so opted to have hers wrapped in lettuce and Tony, liked everything but the avocado and so we made his without!
Vegetarian Nut Burger
I brought a couple home and made burgers for my hubby Saturday night. He enjoyed them also, but confession….we liked topping them with some mayonnaise and a slice of cheese! π
We also thought that a slice of good dill pickle really cut thru the richness of the burger – so for me, pickles are a must!
These burgers are so flavorful and filling, they are a great rich meal and such an easy option for a weeknight meal!
So what do you think…..would you try a nut burger if it looked like this? Love to hear what you think!
Tips to help your nut burger stick together
If there is too much moisture the burger may be crumbly –
- If you are a vegetarian add an egg
- If you are vegan substitute the egg for a “vegan” egg = 1 tablespoon flaxseed powder + 3 tablespoons warm water. Mix this together an let it sit for about 5 minutes until it becomes a gelatin consistency – add this to the burger mixture.
- Add a couple tablespoons of tomato paste or tahini paste to the mixture.
- Using a burger mold will allow you to tightly compress the burgers and help them stick together.
- Add breadcrumbs, rolled oats or wheat germ to help absorb excess water. Add in small amounts and check consistency.
Nut Burger #Vegan #MeatlessMonday
Ingredients
- 1 cup unsalted cashews
- 1 cup unsalted walnuts
- 1 cup unsalted sunflower seeds
- 1 cup unsalted almonds
- 1 cup shredded carrots
- 1/4 teaspoon garlic
- 2 1/2 teaspoons curry
- 1 tablespoon cumin
- 1 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Finish with Burger buns pickles, tomatoes, avocado, ketchup – whatever you use on your burger!
Instructions
- Using a Vitamix Blender or your food processor, begin by chopped the nuts. It's best to do them in several separate batches because if you put too many in at once it will gum-up the machine. Pulse and process them into a fine powder. When complete, put them into a large bowl.
- Shredded the carrots and add them to the bowl along with all of the spices. Mix everything well and shape them into burger patties.
- Heat a skillet over medium/medium-high heat and add about a tablespoon of coconut oil. When hot, add the burgers and fry until golden brown on side one – about 4-5 minutes. Flip and do the same for side two.
- When burgers are nicely browned – it’s time for dinner, enjoy!
Nutrition
2019 #BurgerMonth Prizes:
Cabot Cheese: Cabot Gift box: Cabot Creamery Centennial prize contains assorted Cabot cheeses, a wooden cutting board, and cheese knife Char-Griller Grills: Super Pro Prize Packs including: A Char-Griller Super Pro Charcoal Grill and Cover, a Charcoal Chimney, and a 12 oz bottle of Char-Griller Original Rub Crow Canyon Home: 2 x Pasta Plates in Red Marble, 2 x 10oz Short Tumblers in white with Red Rim, 2 x Small 6β Spoons in Red Marble Melissaβs Produce: GrillingΒ VeggieΒ BoxΒ Porter Road: Burger kit for the 4 prizes including our dry aged ground beef, our beef vs bacon, ground lamb, and ground pork Red Duck : Quite Traditional Sauce set: One each of Red Duck Original Ketchup, Smoked Applewood Molasses BBQ Sauce and Approachably Mild Taco Sauce Spiceology: Ultimate Rub Collection β 12 Mini Rub Jars Western BBQ : Week 1: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack. Week 2: Jack Danielβs Whiskey Barrel Smoking Chips, Jack Danielβs Beef Rub, Jack Danielβs Pork Rub, Jack Danielβs Steak Seasoning, Jack Danielβ Chicken Rub and a Jack Danielβs apron Week 3: Cowboy Range Style BBQ Sauce, Cowboy Smokehouse BBQ Sauce, Cowboy Prairie Fire BBQ Sauce, Cowboy Apple Wood Chips and Cowboy Mesquite Wood Chips Week 4: Western Premium BBQ Products hat and Western Premium BBQ Products BBQ Smoking Chips Variety Pack
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Lois says
February 1, 2016 at 12:34 pmWe looked at these burgers and they look great. Will try making them very soon. Love new ideas.
Bowl Me Over says
February 2, 2016 at 8:30 amThanks Mom – we definitely need to get you that food processor we keep talking about!!
Adriana Martin says
February 1, 2016 at 10:29 pmOh my goodness loving the idea of using nuts for a nutty burger your recipe sounds totally delicious. I am not vegan but love veggies and fruits so this is definitely a dish that I would try and cook at home. Great pics too =)
Bowl Me Over says
February 2, 2016 at 8:30 amThanks Adriana!! Loved the burgers and must say it was a treat to be behind the camera instead of stopping as I go to take pics, cooking with friends and family is a blast!!
justine @ Full Belly Sisters says
February 2, 2016 at 3:40 amThese look so crispy and delicious!
Bowl Me Over says
February 2, 2016 at 8:28 amThank you Justine!!!
kate @veggie desserts says
February 2, 2016 at 3:44 amI love these nut burgers. I’ve recently gone vegan so I can TOTALLY appreciate your friend’s quote. Great recipe.
Bowl Me Over says
February 2, 2016 at 8:28 amYay for you Kate, that’s awesome! It’s interesting to hear what prompts a change and though not vegan or vegetarian I think it’s important to pump up the veggies and be aware of what is the best fuel for your body.
Rebecca @ Strength and Sunshine says
February 2, 2016 at 4:29 amEvery nut and seed, I love it!!! What a great power packed veggie burger!
Bowl Me Over says
February 2, 2016 at 8:25 amPower packed, filling and delicious! Thanks Rebecca!!
Patty Haxton Anderson says
February 2, 2016 at 5:05 amWhat you can achieve without meat is amazing to me. I’ll bet these taste pretty darn good too.
Bowl Me Over says
February 2, 2016 at 8:23 amYes they are Patty – so yummy! Thanks for stopping by, I sure appreciate hearing from you!!
Platter Talk says
February 2, 2016 at 7:24 amI’ve been searching for such a meatless burger option; thanks for reading my appetite!!! Love this.
Bowl Me Over says
February 2, 2016 at 8:22 amStop looking, you’ve found it! :D. Seriously though, I hope you give this a try, we really enjoyed this meal!
Kristina says
February 2, 2016 at 10:27 amoh, the protein question! this is a thing – nobody cares about your protein until you tell them you are vegan.
I have made many a plant based burger over the years, but never one with JUST nuts as the protein – these look fantastic!
Bowl Me Over says
February 2, 2016 at 8:09 pmThanks Kristina – Jessica’s recipe is so delicious – I hope you give these a try!!
Julie @ Texan New Yorker says
February 2, 2016 at 6:04 pmWow, so cool! I’ve definitely had meatless burgers before but always with beans. This sounds so interesting! And talk about good fats and protein!
Bowl Me Over says
February 2, 2016 at 8:08 pmSo true Julie great proteins and such a yummy change-up to the ordinary burger. We loved it!!
Healing Tomato says
February 2, 2016 at 7:47 pmOk, this is now my new favorite recipe for veggie burgers! I would never have thought to put nuts in my recipe. You and Jessica are amazing.
Bowl Me Over says
February 2, 2016 at 8:07 pmJessica is the star here! It’s so fun when we get that rare moment to spend time together!
Belinda says
May 3, 2017 at 8:10 pmhow many days do you think you could store this pattie mix in the fridge? Would it freeze well?
Bowl Me Over says
May 4, 2017 at 5:38 amI’ve kept it for three days in the fridge Belinda though I would think it would keep up to 5, but have not tried that. I did freeze it once and the taste was great, but it was crumbly as it had dried out so instead I tossed some taco seasoning with it and made tacos, which was totally delish!
Kenna McHugh says
May 27, 2017 at 6:39 pmThe burgers didn’t stick to together, so I found another recipe and go the idea to add ketchup – it worked.
Bowl Me Over says
May 28, 2017 at 8:41 amHey Kenna, I’m sorry you had an issue with these not sticking together. Add ketchup? I think that’s a GREAt tip, thank you for sharing!!
Liz from Oz says
May 28, 2017 at 10:56 pmThank you very much for sharing this recipe.
I used sesame seeds instead of sunflower seeds, and added 2 lightly beaten eggs to bind the mixture.
Absolutely delicious and very filling.
Bowl Me Over says
May 29, 2017 at 11:41 amWonderful! That sounds really yummy and gives me a great idea for the next veggie burger – thanks for sharing Liz!!
Mallory says
June 22, 2017 at 10:58 amThese do look great and I was very excited – but what am I missing??? I followed the recipe as written (just cut it in half) and I have a crumbly mess in the bowl that will not hold into one single burger! I am going to have to add eggs to try to bind it together – which of course ruins the whole vegan thing. Any thoughts???
Bowl Me Over says
June 22, 2017 at 2:49 pmI’m sorry you had this issue with the burger mixture, thank you for letting me know. Here’s another idea (and I just updated the post also) if you have – substitute the egg for a βveganβ egg = 1 tablespoon flaxseed powder + 3 tablespoons warm water. Mix this together an let it sit for about 5 minutes until it becomes a gelatin consistency β add this to the burger mixture. If you have any tahini or tomato paste, either will help the mixture bind together. Additionally try using a burger mold so you can really compress the mixture together – that will help it bind/stick together. Again, I’m sorry you had that issues and I hope that helps.
Susan J says
July 8, 2018 at 7:12 pmMade recipe as written. Was a fiasco! Way, way, way to crumbly even using a mold. I tried adding some tahini to no avail. Maybe the nuts weren’t ground down enough? If they need to be ground to a “fine powder”, why not just use nut flour instead of grinding the nuts? Was very excited to try this and ended up wasting some very expensive organic nuts I’m sorry to say…wish it would have worked.
Bowl Me Over says
July 25, 2018 at 12:44 pmI’m sorry you had a problem with the burger meat sticking together. I have a high powered mixer (Blendtec) that grinds things well and I’ve never had an issue. I’ve made this recipe several times. It’s not to a “powdered consistency” but is a fine grind. Thanks for letting me know.
Liza says
May 26, 2019 at 2:03 pmLoving this recipe! My husband has high cholesterol and I’ve been looking for a treat to make for him! This is just the answer I was looking for! Thanks!!!!