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Hazelnut and Bean Burger
At a Glance
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Sandwiches
- Baking
Dietary
- Vegan
- Vegetarian
Allergens
- Tree nuts
- Sesame
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Hazelnut and Bean Burger brings together 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) in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Oven, food processor or high-speed blender, baking sheet
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
- 4 hamburger buns
- lettuce leaf, to garnish
- tomatoes, slices to garnish
- sliced onion, to garnish
- dill pickle, to garnish
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Instructions
Preheat the oven to 375ºF/190ºC/Gas Mark 5.
Using a food processor or high-speed blender, process all ingredients to a smooth purée. 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.
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