Finely chop the onion, garlic, and celery in a food processor.

Separately chop the Brazil nuts and set aside.

Heat olive oil in a pan.

Add the chopped onion, garlic, and celery to the pan and sauté until softened.

Add the chopped nuts and bulgar wheat to the pan and sauté for a few minutes until golden.

Pour in the vegetable stock and simmer until the liquid is absorbed.

Stir in the tomato puree, minced parsley, mixed herbs, and beaten egg.

Season with salt and pepper to taste.

Allow the mixture to cool until it is cool enough to handle.

Shape the mixture into burger patties.

Option 1: Bake the burgers in a preheated oven at 400F/200C/Gas Mark 6 for 15-20 minutes, or until heated through.

Option 2: Fry the burgers in a pan until golden brown on both sides.

Serve the burgers in burger buns with your favorite garnishes such as cooked onion rings, lettuce, cheese, and fresh tomato.

Alternatively, form the mixture into small balls or patties.

Fry in oil until golden to dark brown.

Serve inside lightly warmed pita bread with salad and chili sauce.