Cheryl's Veggie-Nut Patties


Vegan, gluten-free, and paleo-friendly veggie burger patties with a nutty taste. I came up with this recipe when I had a hard time finding any recipes for veggie burgers or patties that were grain-free and bean-free, and which actually contained vegetables. Both my husband and I love it. He had his on a burger bun with lettuce, avocado, and tomato.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • cup 1/2-inch butternut squash cubes

  • ½ cup chopped cauliflower

  • ½ cup chopped broccoli

  • ½ cup raw walnuts

  • ¼ cup raw almonds

  • ¼ cup raw sunflower seed kernels

  • ½ teaspoon salt

  • ¼ teaspoon ground cumin

  • teaspoon ground black pepper

  • 1 tablespoon vegetable oil


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.

  2. Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.

  3. Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.

  4. Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.

  5. Divide mixture into 4 equal portions and shape into patties.

  6. Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

Cook's Notes:

You can use any combination of desired nuts and seeds to equal 1 cup.

For even more flavor, toast the nuts in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.

Cooked pumpkin might work as a substitute for the butternut squash.

For a shortcut, use a frozen (defrosted) cauliflower/broccoli mix.

Nutrition Facts (per serving)

250 Calories
22g Fat
10g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 250
% Daily Value *
Total Fat 22g 29%
Saturated Fat 2g 11%
Sodium 301mg 13%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 7g
Vitamin C 21mg 107%
Calcium 65mg 5%
Iron 2mg 9%
Potassium 348mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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