Hazelnut and Bean Burgers
The vegetarian answer to the Big Mac?
Vegan. Hands-on time: 5 mins. Total time: 35 mins.
Contributed by (March 2003).
Photo © Veg World
This is a particularly tasty and nutritious vegetarian burger, with a fraction of the fat content of the meat-eater's equivalent. You can serve it in traditional burger buns, or with a light tomato or mushroom sauce as a main course. These quantities make six to eight burgers.
Ingredients
- ½ cup (3.5 oz, 100 g) ground hazelnuts (you can also use ground almonds)
- One 7-oz (200 g) can tomatoes
- One 14-oz (400 g) can beans (I like black-eye beans in this recipe, but kidney or pinto beans also work well)
- 1 cup (3.5 oz, 100 g) breadcrumbs
- 1 tblsp. tahini
- ¼ tsp. ground cumin
- salt and pepper to taste
Method
Oven: Pre-heat to 375F (190C)
Mix all the ingredients together. Using a food processor or blender, make into a smooth purée. Form into burger shapes (if the mixture is not stiff enough, add more breadcrumbs or a little flour).
Transfer the burgers to a baking tray and bake for 30 to 40 minutes. Serve hot.
THIS PAGE IS COPYRIGHT. You must not reproduce any part of the page without our permission. That includes pasting extracts of the text into your own website or blog, or on social media pages, in forums, or anywhere else.
Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.
This page is printer-friendly.