Nut Burgers (Vegetarian) Recipe

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Most Helpful Positive Review

Dec 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

—Jules

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Most Helpful Critical Review

Jun 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.

—SYNEVA B

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33 Ratings

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Jan 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.

—AWORKINPROGRESS

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Jan 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!

—wisweetp

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Aug 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!

—BECCAKAY

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Apr 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!

—Susan F.

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Feb 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!

—The Lullaby League

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Apr 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.

—defunct999

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Nutrition

Calories
939 kcal
47%

Carbohydrates
58.6 g
19%

Cholesterol
144 mg
48%

Fat
69.8 g
107%

Fiber
12.7 g
51%

Protein
25.8 g
52%

Sodium
1028 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Nut Burgers (Vegetarian)

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 939
** Calories from Fat: 628

% Daily Value *
** Total Fat 69.8g 107 %
** Saturated Fat 14.1g 71 %
** Cholesterol 144mg 48 %
** Sodium 1028mg 41 %
** Potassium 960mg 27 %
** Total Carbohydrates 58.6g 19 %
** Dietary Fiber 12.7g 51 %
** Protein 25.8g 52 %
** Sugars 5.4g
** Vitamin A 36 %
** Vitamin C 40 %
** Calcium 43 %
** Iron 48 %
** Thiamin 44 %
** Niacin 61 %
** Vitamin B6 63 %
** Magnesium 45 %
** Folate 127 %

* 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.