Hazelnut And Bean Burger

Name: Hazelnut And Bean Burger
Ingredients: 1 1/2 cup hazelnuts or almonds, crushed; 1 cup canned tomatoes; 1 1/2 cup cooked kidney or pinto beans; 2 cup breadcrumbs, plus extra as needed; 1 tablespoon tahini; 1 teaspoon ground cumin; 2 tablespoon nutritional yeast; salt and freshly ground black pepper; 4 burger buns; lettuce leaves, to garnish; tomatoes slices, to garnish; sliced onion, to garnish; dill pickles, to garnish; your favorite burger sauces

Daisy Nichols|May 4, 2017 11:55 am EST

2.6 (8 ratings)

Print

Nutritional yeast and cumin add savory notes in this vegan burger recipe from Vegan: The Cookbook by Jean-Christian Jury.

Servings

4

Ingredients

1 1/2 cup hazelnuts or almonds, crushed
1 cup canned tomatoes
1 1/2 cup cooked kidney or pinto beans
2 cup breadcrumbs, plus extra as needed
1 tablespoon tahini
1 teaspoon ground cumin
2 tablespoon nutritional yeast
salt and freshly ground black pepper
4 burger buns
lettuce leaves, to garnish
tomatoes slices, to garnish
sliced onion, to garnish
dill pickles, to garnish
your favorite burger sauces

Directions

Preheat the oven to 375 degrees F.
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: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.