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Nut Burgers (Vegetarian)

Nut Burgers (Vegetarian)

Name: Nut Burgers (Vegetarian)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 burgers
Ingredients: 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

Rating: 4.16 stars

38 Ratings
34 Reviews
4 Photos

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.

By jade_

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Recipe Summary

prep:

15 mins

cook:

10 mins

total:

25 mins

Servings:

Yield:

2 burgers

Nutrition Info

Directions

Step 1

Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.

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Step 2

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.
Step 3

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.
Step 4

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

Per Serving:

939 calories; protein 25.8g 52% DV; carbohydrates 58.6g 19% DV; fat 69.8g 107% DV; cholesterol 130.9mg 44% DV; sodium 1027.8mg 41% DV. Full Nutrition

Reviews (34)

Most helpful positive review

Jules

12/06/2007

I give this recipe a 5 but I made several changes to add more nutrition & flavor. I used only 1/2 can garbanzo beans and added another 1/2 cup of lentils. PLUS 2 cloves finely chopped garlic 1/2 green bell pepper chopped Read More

Helpful

(71)

Most helpful critical review

SYNEVA B

06/28/2010

I spent a rainy Saturday making five different kinds of veggie burgers from the site. I wanted to load up the freezer because summer is a busy time for us and these would make for easy suppers. I have to say this has been our least favorite burger so far. It is just so dry. I added Moroccan seasoning and served them in pita with cucumber sauce. Even with the sauce they were just overwhelming dry. I think it's the nuts. None of the other recipes used nuts. I love nuts but apparently not in my veggie burger. It seemed to get worse the more you ate it. Our stars lowered throughout the meal. I couldn't bring myself to finish one. It was better with feta and olives but that's only because they were making the lack of good flavor. I'll not be making these again. Read More

Helpful

(26)

38 Ratings

5 star values: 15
4 star values: 15
3 star values: 7
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jules

12/06/2007

Helpful

(71)

SYNEVA B

06/28/2010

Helpful

(26)

AWORKINPROGRESS

01/23/2005

We're tough on ratings, but we would still give this four stars. We all liked the flavor and texture. Only one of the five of us didn't like the nutty flavor. To make them stick together better I've heard you should refrigerate them for an hour or so before cooking. They were a little crumbly, but we didn't find it too bad. The avocado is a great compliment. We didn't use the ranch dressing since we are vegan. Read More

Helpful

(22)

wisweetp

01/24/2011

I loved these. I think this deserves 5 stars even though I did have to change it up a bit. I used walnuts and pumpkin seeds and made mine vegan by using veganaise instead of an egg. I used chopped chives instead of diced onion because that's what I had on hand. My seasonings: garlic powder (no fresh garlic on hand) smoked paprika and black and red pepper. And I used lentils...again what I had on hand. I also added a dash of liquid smoke and tamari. I used a food processor and I even overprocessed the mixture a bit and it's still fantastic. I had no trouble with mine staying together. I just handled them gently when flipping and they did fine. I served on toasted ww buns with sliced tomatoes broccoli sprouts and smoked tomato dressing. Oh yeah...I'll be making these again! Read More

Helpful

(17)

BECCAKAY

08/15/2003

The texture of this was really great and it didn't take very long at all to make. The avocado tasted good on top and I added a little salsa. Don't let the nuts scare you off on this one--the flavor is excellent! Read More

Helpful

(14)

The Lullaby League

02/23/2009

Awesome texture! But you need to majorly "doctor" it as it was so bland the first time I made it. I added two crushed cloves of garlic half a veggie onion bullion cube (crumbled) and topped it with garlic mayo. I also pureed less than HALF (the half included all the egg bullion and garlic) of it and barely mushed the other half so it would stick. This was one of the best veggie burgers I've ever had! Read More

Helpful

(13)

Susan F.

04/08/2008

Wow! These were incredible even after reheating for leftovers the next day! I used a combination of walnuts and almonds and only had dried parsley. I skipped the cheese used a regular bun and topped them with tomato scallions and ranch because that's what I had available. I followed the proportions and got 4 large patties not just two. I will make these again and again! Read More

Helpful

(12)

defunct999

04/22/2009

This is a good veggie burger recipe although I found that it made "4 servings" or large patties rather than 2 as written on recipe. I do also believe it needs a lot more spice they tasted just a little too bland for my tastes but found that when reheated the next day the texture and taste was a lot better than when first making them. As for the crumbling and falling apart try adding in "vital wheat gluten" if you're not allergic to wheat products; it helps hold them together. Next time I will add in more onion minced garlic seasoning salt and whatever else my spice cupboard entices me to. Read More

Helpful

(6)

EVELYNNE

08/26/2003

Made this one last night - quite good except I ended up with about 6 burgers not 2! Also next time I will try and add another egg. While the burgers didn't crumble in the pan - they crumbled very easily after they cooled.. Read More

Helpful

(5)

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Nutritional Information

Nut Burgers (Vegetarian)

Servings Per Recipe: 2
Calories: 939.3

% Daily Value *

protein: 52 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 51 %

sugars:

fat: 107 %

saturated fat: 71 %

cholesterol: 44 %

vitamin a iu: 36 %

niacin equivalents: 61 %

vitamin b6: 63 %

vitamin c: 40 %

folate: 57 %

calcium: 34 %

iron: 27 %

magnesium: 45 %

potassium: 27 %

sodium: 41 %

thiamin: 44 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.