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Nut Burgers (Vegetarian)

By: jade_  
"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."

Rating: This weblink has been rated 17 times with an average star rating of 4.3 Read Reviews (15)

Rate/Review | 1,005 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 2 burgers
 

Ingredients

  • 1/2 cup finely chopped walnuts
  • 1/2 cup unsalted sunflower seeds
  • 1 cup canned chickpeas, drained
  • 1/4 cup diced red onion
  • 1 beaten egg
  • 1 tablespoon chopped fresh parsley
  • 1/4 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
  • 1/4 cup prepared Ranch salad dressing
  • 2 leaves romaine lettuce
  • 1 medium tomato, thinly sliced
  • 1/2 avocado - peeled, pitted and sliced

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1150 | Total Fat: 88.3g | Cholesterol: 144mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by Jules 
I give this recipe a 5, but I made several changes to add more nutrition & flavor. I used only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2005 by AWORKINPROGRESS 
We're tough on ratings, but we would still give this four stars. We all liked the flavor and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2003 by BECCAKAY 
The texture of this was really great, and it didn't take very long at all to make. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by Susan F. 
Wow! These were incredible, even after reheating for leftovers the next day! I used a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by The Lullaby League 
Awesome texture! But you need to majorly "doctor" it as it was so bland the first time I made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2003 by EVELYNNE 
Made this one last night - quite good except I ended up with about 6 burgers not 2! Also,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by ds 
So good. The fresh parsley is essential! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2009 by defunct999 
This is a good veggie burger recipe, although I found that it made "4 servings" or large... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2008 by Joel Penner 
Everything blends together well! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by SARAVERONICA 
My husband and I thought these were pretty good. I added half a cup of diced mushrooms and... MORE

 
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