Follow these steps for perfect results
hazelnuts
crushed
canned tomato
cooked kidney beans
breadcrumbs
tahini
ground cumin
nutritional yeast
salt
black pepper
freshly ground
hamburger buns
lettuce leaf
tomatoes
sliced
onion
sliced
dill pickle
Preheat the oven to 375°F/190°C/Gas Mark 5.
In a food processor or high-speed blender, combine hazelnuts, canned tomato, cooked kidney beans, breadcrumbs, tahini, ground cumin, and nutritional yeast.
Process all ingredients to a smooth puree.
Divide the mixture into 4 equal portions.
Form each portion into a patty. If the mixture is too wet, add more breadcrumbs.
Transfer the patties to a baking sheet.
Bake for 35 minutes, until well cooked.
Split the hamburger buns.
On the bottom half of each bun, make a bed of lettuce leaves and tomato slices.
Place a burger on top of the lettuce and tomato.
Top the burger with your favorite sauces and sliced onion and dill pickle.
Cover with the top of the bun.
Expert advice for the best results
For a smokier flavor, add a dash of smoked paprika.
Adjust the amount of breadcrumbs to achieve the desired patty consistency.
Serve with your favorite burger toppings, such as avocado, vegan cheese, and sriracha mayo.
Everything you need to know before you start
15 minutes
Patties can be made ahead and stored in the refrigerator for up to 24 hours.
Serve on a toasted bun with fresh lettuce, tomato slices, and your favorite toppings.
Serve with a side of sweet potato fries.
Pair with a fresh green salad.
The hoppy bitterness complements the savory flavors.
Its earthy notes pair well with the bean and hazelnut.
Discover the story behind this recipe
Vegan and vegetarian diets
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