Best 5 Nut And Veggie Burgers Recipes

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If you're looking for a delicious and healthy alternative to traditional meat burgers, then nut and veggie burgers are a great option. Made with a combination of nuts, vegetables, and grains, these burgers are packed with flavor and nutrients. They're also a great source of protein, fiber, and healthy fats, making them a perfect choice for vegans, vegetarians, and anyone looking to eat a more plant-based diet.

Check out the recipes below so you can choose the best recipe for yourself!

NUT BURGERS (VEGETARIAN)



Nut Burgers (Vegetarian) image

These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like.

Provided by jade_

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 25m

Yield 2

Number Of Ingredients 15

½ cup finely chopped walnuts
½ cup unsalted sunflower seeds
1 cup canned chickpeas, drained
¼ cup diced red onion
1 beaten egg
1 tablespoon chopped fresh parsley
¼ teaspoon fresh ground black pepper
1 tablespoon salt-free herb seasoning blend
2 tablespoons olive oil
2 slices mild Cheddar cheese
1 pita bread round
¼ cup prepared Ranch salad dressing
2 leaves romaine lettuce
1 medium tomato, thinly sliced
½ avocado - peeled, pitted and sliced

Steps:

  • Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
  • In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
  • Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
  • Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.

Nutrition Facts : Calories 939.3 calories, Carbohydrate 58.6 g, Cholesterol 130.9 mg, Fat 69.8 g, Fiber 12.7 g, Protein 25.8 g, SaturatedFat 14.1 g, Sodium 1027.8 mg, Sugar 5.4 g

NUT BURGERS VEGETARIAN



Nut Burgers Vegetarian image

This is really quite good. I fooled my entire family. They swore it was meat. I browned them really well. I'm not a vegetarian, but continue to make it. I use walnuts, rice, miso, and soy sauce as the combination among the choices. I have also put in teriyaki and it was great. Sorry about the nutrition information not working with all of the choices! Enjoy :)

Provided by COREprojects

Categories     Lunch/Snacks

Time 25m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 8

1 medium onion
1 cup raw cashews or 1 cup raw other nuts
1 cup cooked short-grain brown rice or 1 cup raw rolled oats
2 tablespoons nut butter or 2 tablespoons tahini
1 teaspoon chili powder
1 egg
2 tablespoons neutral oil (for frying)
wine or water, whatever

Steps:

  • Grind onion in food processor.
  • Add nuts and oats, pulse to chop.
  • Add everything but the oil and process more, but not too finely.
  • Add liquid as needed. Mixture should be moist but not loose.
  • Let mixture rest a few minutes then shape into 4 burgers. (This can be refrigerated for up to a day, but be sure to bring it up to room temperature before cooking or they'll fall apart when you cook them.)
  • Put oil in a nonstick skillet and turn fire to medium.
  • When hot, add burgers.
  • Cook 5 mins each side or until browned. Do not poke at them or they will fall apart.
  • Lower heat a bit and cook another 3-4 mins so that they firm up.
  • Serve on buns as you like. Chutney is suggested. I'm a blue cheese lover myself. Voila!

NUT AND VEGGIE BURGERS



Nut and Veggie Burgers image

This is an interesting and addictive veggie burger. There is a little natural foods drive-in near where i live that serves something like this.I talked to a lady who at one time worked at the drive-in and she told me that they used the left over carrot pulp from making carrot juice in the burger. After years of trying to figure out the ingredients i came up with this, and it is pretty close. I hope you like it. Don't be put off by the long list of ingredients, it goes together quickly and freezes well uncooked. I have guessed at the prep and cooking time. I have not timed myself making this.

Provided by cassiesmydog

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup shelled raw walnuts
1 cup raw cashews
1 cup raw sunflower seeds
1 cup shelled raw almonds
1 cup chopped celery
1 cup carrot, pulp (leftover after making carrot juice)
1 cup chopped onion
2 -3 cloves minced garlic
1 tablespoon chopped parsley
1 1/2 tablespoons minced sage
1/2 cup whey powder
2 large eggs
1/4 teaspoon mustard powder
1/4 teaspoon curry powder
1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon mild chili powder
2 -3 tablespoons olive oil (for frying burgers)

Steps:

  • place walnuts, cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and sage in bowl of food processor and pulse until you have a medium fine meal consistancy.
  • Do not pulse so long as to make nut butter.
  • You want to have something to chew on.
  • Dump the nut mixture into a mixing bowl and add the whey powder, eggs, dry mustard powder, curry powder, poultry seasoning, cumin,and mild chili powder.
  • Mix the ingredients together until well incorporated.
  • Form into 12 small patties or 6 large.
  • Fry in a pan over medium heat until brown on each side.
  • Serve as is or on buns with your favorite burger toppings.

MONSTER VEGGIE BURGERS



Monster Veggie Burgers image

Need something to fortify your trick or treaters for a night of candy gathering? These madcap veggie burgers are just the thing. They're full of veggies and greens, but how can they protest -- monsters are green, right? If you'd like to add more cheese, stick a slice on top of each crisp patty in the last minute or two of cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

1 cup loosely packed baby kale leaves
1 cup loosely packed Italian parsley leaves
1/2 cup frozen peas, thawed
2 scallions, roughly chopped
2 cloves garlic, crushed
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
One 15.5-ounce can chickpeas, rinsed and drained
1 large egg
1/2 cup panko
1/2 cup grated Parmesan
3 tablespoons vegetable oil
1 ripe avocado, halved and pitted
2 teaspoons fresh lemon or lime juice
Kosher salt
4 pretzel buns, split and lightly toasted
4 small red cabbage leaves
Handful baby kale
2 red baby bell peppers
12 cornichons
1 slice yellow Cheddar or American cheese
4 large or jumbo pitted black olives, halved crosswise
8 frilly toothpicks with red frills

Steps:

  • For the burgers: Combine the kale, parsley, peas, scallions, garlic, oregano, 1 teaspoon salt and several grinds pepper in a food processor. Process until a paste forms and is almost smooth. Add the chickpeas and eggs and pulse until the chickpeas are mostly ground but still a little chunky. Remove to a medium bowl and stir in the panko and Parmesan to make a smooth mixture that holds together. Form into 4 patties, each about 1/2 inch thick, and put on a plate. Refrigerate until firm, 30 minutes to 1 hour.
  • Heat a large nonstick skillet over medium heat and add the oil. Add the patties and cook until the bottoms are crisp and golden, 3 to 4 minutes, then flip and crisp the second side, another 3 to 4 minutes. Remove to a paper towel-lined plate and season lightly with salt.
  • For the assembly: Assemble the burgers while the patties are still hot. Mash the avocado in a small bowl with the lemon juice and 1/2 teaspoon salt. Spread on the bottom buns. Put a cabbage leaf (cut to fit if needed) curved up towards the back of each bun and fit a few kale leaves in the curve. Top each with a veggie patty to prop up the kale and cabbage (these can be monster feathers, fur or even the collar of a cape, depending on your monster's specific vibe). Close with the top buns. Cut long spiky fangs from the baby bell peppers and stick onto the burgers (the avocado mash will act as glue).
  • Use a toothpick to burrow 2 small holes on each top bun for the horns/ears then 1 more hole toward the front of the bun for the nose. Gently push a cornichon into each hole. Use a very small round cutter to cut out 8 rounds from the cheese. Stick 2 rounds onto each bun for eyes, securing with the frilly toothpicks. Spear the olive halves, cut-side in, onto the toothpicks for eyeballs.

PERFECT VEGGIE BURGERS



Perfect Veggie Burgers image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 burgers

Number Of Ingredients 16

1/3 cup quick-cooking barley
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 small stalk celery, chopped
Kosher salt
2 cloves garlic, chopped
5 tablespoons barbecue sauce
1 medium carrot, finely grated
1 cup canned pinto or black beans, drained and rinsed
1/3 cup breadcrumbs
1/3 cup walnuts, chopped
2 teaspoons soy sauce
2 large egg whites
2 tablespoons chopped fresh parsley
6 soft buns, split
Onion rings, for topping

Steps:

  • Prepare the barley as the label directs. Let cool completely.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
  • Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
  • Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

Tips:

  • Choose the Right Nuts: Use nuts that have a mild flavor, such as almonds, walnuts, or cashews. Avoid nuts with a strong flavor, such as peanuts or pistachios.
  • Soak the Nuts: Soaking the nuts overnight will help to soften them and make them easier to blend.
  • Use a Food Processor: A food processor is the best tool for blending the ingredients for nut and veggie burgers. A blender will not work as well.
  • Add Moisture: If the mixture is too dry, add a little bit of water or vegetable broth. You can also add a mashed banana or grated zucchini to add moisture.
  • Form the Burgers: Use a burger press or your hands to form the burgers. Make sure the burgers are about 1/2 inch thick.
  • Cook the Burgers: You can cook nut and veggie burgers in a nonstick skillet, on a grill, or in the oven. Cook the burgers until they are browned on both sides and cooked through.
  • Serve the Burgers: Serve the burgers on buns with your favorite toppings, such as lettuce, tomato, onion, and cheese.

Conclusion:

Nut and veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with protein, fiber, and healthy fats. They are also a good source of vitamins and minerals. Nut and veggie burgers are easy to make and can be cooked in a variety of ways. They can be served on buns, in salads, or as a main course. They are a great option for vegans, vegetarians, and anyone who wants to eat a healthier diet.

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