Nut and Veggie Burgers
Packed with flavor and plant-based goodness, these Nut and Veggie Burgers are a wholesome twist on classic burger recipes. Made with a satisfying blend of toasted walnuts, almonds, rolled oats, and chickpeas, these patties are a nutrient-rich alternative to traditional meat-based options. Grated carrot and zucchini add vibrant color and freshness, while a flaxseed "egg" ensures the burgers hold their shape beautifully. Seasoned to perfection with soy sauce, smoked paprika, and cumin, each patty boasts a smoky, savory profile that pairs effortlessly with your favorite burger toppings. Whether served in a toasted bun or as a protein-packed centerpiece, these vegetarian burgers are quick to prepare, requiring just 20 minutes of prep and 15 minutes of cooking. Perfect for weeknight dinners or summer cookouts, they’re a delicious way to enjoy healthy, plant-based eating without compromising on taste.
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Recipe Information
Ingredients
- 1 cup Walnuts
- 0.5 cup Almonds
- 0.75 cup Rolled oats
- 1 medium, grated Carrot
- 1 medium, grated and squeezed dry Zucchini
- 1 cup, cooked and rinsed Chickpeas
- 0.5 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Burger buns
- optional Toppings of choice (lettuce, tomato, sauces, etc.)
Instructions
Preheat the oven to 350°F (175°C) and lightly toast the walnuts and almonds on a baking sheet for 8-10 minutes until fragrant. Allow them to cool.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for 5 minutes to form a flax 'egg'.
In a food processor, pulse the toasted nuts and rolled oats until they form a coarse meal. Transfer the mixture to a large mixing bowl.
Add the grated carrot and squeezed-dry zucchini to the mixing bowl along with the chopped onion, minced garlic, and chickpeas.
Mash the chickpeas slightly with a fork or spoon, keeping some texture intact.
Add the flax ‘egg,’ soy sauce, smoked paprika, cumin powder, salt, and black pepper to the bowl.
Mix everything thoroughly, ensuring all the ingredients are evenly combined.
Using your hands, form the mixture into 4 evenly sized burger patties. Place them on a plate or baking sheet.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Cook the patties for 4-5 minutes on each side, until they are golden brown and slightly crispy.
Toast the burger buns in the skillet if desired.
Assemble your burgers by placing the cooked nut and veggie patty on the bun and adding your choice of toppings (e.g., lettuce, tomato, avocado, or sauces).
Serve immediately and enjoy your homemade Nut and Veggie Burgers!
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 59.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 41.0 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2506 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
