Hazelnut and Bean Burger

Name: Hazelnut and Bean Burger
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups hazelnuts (120 g) or 1 1/2 cups almonds, crushed (120 g); 1 cup canned tomato (200 g); 1 1/2 cups cooked kidney beans (360 g) or 1 1/2 cups pinto beans (360 g); 2 cups breadcrumbs, plus extra as needed (240 g); 1 tablespoon tahini; 1 teaspoon ground cumin; 2 tablespoons nutritional yeast; salt & freshly ground black pepper; 4 hamburger buns; lettuce leaf, to garnish; tomatoes, slices to garnish; sliced onion, to garnish; dill pickle, to garnish

Submitted by Food.com

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photo by Food.com

Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 4

ingredients

1 ¹⁄₂ cups hazelnuts (120 g) or 1 1/2 cups almonds, crushed (120 g)
1 cup canned tomato (200 g)
1 ¹⁄₂ cups cooked kidney beans (360 g) or 1 1/2 cups pinto beans (360 g)
2 cups breadcrumbs, plus extra as needed (240 g)
1 tablespoon tahini
1 teaspoon ground cumin
2 tablespoons nutritional yeast
salt & freshly ground black pepper
To serve
4 hamburger buns
lettuce leaf, to garnish
tomatoes, slices to garnish
sliced onion, to garnish
dill pickle, to garnish

directions

Preheat the oven to 375ºF/190ºC/Gas Mark 5.
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 by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.

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RECIPE SUBMITTED BY

Food.com

United States

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