- Diet & lifestyle
- Vegetarian meals
- Veggie burger
Made with bulgur wheat, cashews and sunflower seeds. This recipe makes six generous nut burgers.
41 people made this
- 175ml (6 fl oz) water
- 150g (5 oz) bulgur wheat
- 1 tablespoon soy sauce
- 175g (6 oz) cashew nuts
- 100g (4 oz) unsalted sunflower seeds
- 2 eggs, beaten
- 1 teaspoon chilli powder
- 2 cloves garlic, minced
- 1 dash hot pepper sauce, such as Tabasco
MethodPrep:18min ›Cook:10min ›Extra time:2min › Ready in:30min
- In a saucepan, bring the water, bulgur and soy sauce to the boil. Remove from heat, cover, and set aside for 10 minutes, or until all the liquid has been absorbed.
- Grind cashews and sunflower seeds in a food processor to a fine meal.
- In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chilli powder, garlic and hot pepper sauce. Cover, and chill for 4 hours to meld flavours.
- Prepare the barbecue for medium heat.
- Form the bulgur mixture into 6 burgers. To prevent them from crumbling, place a sheet of foil on the barbecue. Cook for 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of the burgers and heat level.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(25)
Reviews in English (19)
Something else.I'm going to give this four stars, because this recipe prepared as a burger didn't impress me much, and I would have given it maybe one star, but I used the leftover mix (I didn't want to waste it) as a base for vegetarian wontons and it was FABULOUS. I added some onion, carrots, oyster sauce, ginger and a little flour and it made a wonderful filling. I took them to work and NOT ONE PERSON could tell they were meat free, and they were begging me for the recipe.-24 Jul 2008
When I first made this recipe I didn't like it. I grilled the first burger and found it very dry and flavourless when cooked this way. I shaped the rest of the mixture into burgers, wrapped individually and froze them. The next time I made them I took one of these frozen burgers and fried it in olive oil. Frying it seemed to bring out the flavours much better. I ate it in a bun with lettuce, tomatoe, cheese and ketchup and it was delicious. The burgers have become a favourite of mine as it only takes ten minutes to take one out of the freezer and prepare a burger as a quick snack. I love them now.-20 Feb 2010
Me and my family all loved this recipe. we found it very tasty and flavoursome. It's easy to make, and hardly takes any time at all!-14 May 2011
Meatless Monday: Mushroom & Nut Burgers
Since embracing the flexitarian way of eating, I’ve made all sorts of meatless burgers and patties. These mushroom and nut burgers from Mark Bittman are the best of the bunch…so far, at least! They’re flavorful and moist while maintaining a “meaty” texture that is often missing from patties made from beans and potatoes.
This burger was one of the first posts I ever did. Almost 8 years ago, when I started this little blog as a way to share my recipes as a grad student living in California. I still remember that tiny little studio apartment where I began my solo cooking journey my place to combine the food I loved growing up with my on-again, off-again, but mostly on-again vegetarian diet.
My then boyfriend, now husband’s, mom was the first one to introduce me to the idea of a walnut burger and it was love at first bite.
I ate two that night for dinner then begged her for the recipe. Since BL and I had only been dating for a short time, she didn’t quite understand yet the obsessive love I have for food. I’m pretty sure I’ve requested this recipe a half-dozen times in the years since, a must-make whenever she visits in the summertime.
If you haven’t had a walnut burger before, you are going to love these. They are super meaty, but different than other veggie burgers as they are completely bean-less. You know how much I love my lentils and beans, but it’s sometimes nice to swap in other ingredients.
I don’t know where this recipe came from and I’ve only tweaked it slightly since she gave it to me hence why I still call them “Cheri’s Walnut Burgers.” After you form the burgers and let them chill, you’ll lightly fry until golden and then simmer them in vegetable broth for another 15-20 minutes. This two step approach makes them crispy, yet moist. They also don’t crumble or fall apart like a lot of homemade veggie burgers.
They are vegetarian, not vegan. For my friends who don’t eat eggs, I’ve tried these once with egg replacer and they are OK. I like them better the way the recipe is written, but you can swap in an egg replacer if you need to! Hope you enjoy this recipe as much as we do.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
How to make this lentil veggie burger recipe
- Using a food processor, finely chop carrot, onion, garlic, walnuts, and sunflower seeds.
- Combine these ingredients with cooked lentils, breadcrumbs, herbs, and salt.
- Add egg, tomato paste, and worcestershire sauce, then stir in flour.
- Allow the mixture to rest for 30 minutes before forming into patties.
- Cook patties in 1 tablespoon of olive oil over medium heat for 8-10 minutes, flipping once.
Olio By Marilyn
One visit I bravely asked the waitress if the chef would share his recipe knowing the answer would, of course, be no. Imagine my surprise when she came with this small, hand written slip of paper with just a scribbled list of ingredients. The other surprise was the quantities. This was for a busy restaurant, so it started with 24 cups of walnuts and moved through 30 eggs. I did manage to downsize it to a level that was family worthy and it's been a hit. For some reason I forgot about this one until the other day. It really is a quick and easy meal if you have a food processor and even my fussiest eater tolerated it. What more can you ask. The only real change was I remember someone commenting that it had way too much oil in it so have cut it in half.
There are few hints before you proceed:
- The walnuts need to be fresh. If you've ever left walnuts in the cupboard for a while and then eaten one, the experience is EWWWW! Walnuts get a very strong after taste when they are old and stale. It doesn't matter how many ingredients you add, it will come through.
- It is best to have a food processor. I run the walnuts through the grater blade and they come out just right.
- A hamburger press is another essential. They aren't expensive and are priceless when working with nut burgers. I have an ancient tupperware system. I don't use the storage pieces, just the press and the ring that creates the shape. Then I freeze the extras in a freezer bag with 2 layers of wax paper between them.
- Use a cheese with flavour! Whether you want a sharp cheddar or aged Gruyere is up to you.
- This makes approximately 12 burgers, so unless you're feeding a family, I would cut the recipe in half. Also, these are thick. You might want to experiment with 1/3 cup size if you have younger kids in particular. Remember, if you are using less each burger this will make more individual patties. For your convenience I have put 1/2 recipe amounts in parenthesis.
4 C (2 C) Walnuts - run through food processor using the grater blade
3-1/3 C (1-3/4 C) Dry Bread Crumbs
2/3 C (1/3 C) Grated Carrots
1/2 C (1/4 C) Grated Cheese
3 T (1-1/2 T) Tamari or Soy Sauce
6 T (3 T) Sunflower Seeds
6 (3) Eggs, Beaten
2 (1) Cloves Garlic, Minced
1/2 C (1/4 C) Vegetable Oil (try half the oil first and then add more as needed)
Optional - sliced cheese to melt on burger
Combine all ingredients and mix well. Shape into patties using a hamburger press and 1/2 cup of mix (1/3 C for thinner patties). Sauté on low heat until lightly brown in a non-stick skillet. If you want to add sliced cheese, put on top the last few minutes of browning. Serve on a whole wheat bun with tomato, lettuce, mayo and dijon mustard. Freeze the extras in a large freezer bag with 2 layers of wax paper between each patty.
I hope you enjoy this recipe as much as I did. I feel like Bon Appetit Magazine being able to offer a recipe written in the chef's own hand.
Adam and Joanne's Tips
- One (15-ounce) can of beans has approximately 1 1/2 cups of cooked beans (here’s our recipe for home cooked black beans).
- Other beans work for this recipe. Try cannellini beans, kidney beans and chickpeas.
- Cooking brown rice: We love the texture and flavor of brown rice, but you can use white rice in its place. To cook brown rice, forget the package directions and cook it like you would pasta. Fill a large pot with lightly salted water, add the brown rice then let it cook, uncovered, at a simmer for 30 minutes. Drain the rice then add back to the pot off of the heat with a lid covering it so that it steams for an additional 10 minutes. This method is from Saveur and it really does make perfect brown rice.
- Vegan / egg-free veggie burgers: If you don’t eat eggs, you can leave the eggs out and use flax eggs as a substitute. Whisk 2 tablespoons flaxseed meal with 6 tablespoons water. Set the mixture aside for 5 to 10 minutes, and then use in the recipe to replace the eggs.
- The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
- olive oil
- black beans
- brazil nuts
- tomato puree
- veggie Worcestershire sauce
Moosewood’s Classic Tofu Burgers
Our all-time favorite, luscious burgers the way we make them now. Vegan and wheat-free. Tofu burgers have been a favorite at the restaurant since we can remember. Our customers often call to ask, “Are tofu burgers are on the menu today?” They love ‘em! In the early years, we almost always served them on a thick slice of whole wheat toast with lettuce, tomato slices, and Russian dressing. Now we serve them various ways, for example, on brown rice, on a toasted bun, topped with sautéed onions, tomato, ketchup, mustard, or melted cheese.
Because of the increase in the number of our customers who are either gluten intolerant or trying to reduce their consumption of wheat, we’ve developed ways to make our various kinds of tofu burgers without the bread crumbs we used to use in our published recipes and in the restaurant. Dicing the vegetables small, grating the tofu in a food processor, and grinding the walnuts all help to make a mix that will hold its shape. This recipe makes 8 large burgers, but you can shape the mix into smaller patties or “meatballs”. We made this recipe to yield more than we usually use for a meal at home because when we make tofu burgers at home, we like to make extra to freeze for later (see note).
Keep all your barbecue guests happy with this spiced veggie burger recipe. Chickpeas, cauliflower and apricots are blitzed into chunky patties and layered up with smoky peppers and creamy houmous. The burgers can also easily be griddled indoors for a speedy midweek meal.
- Put half the chickpeas in a food processor with half the garlic and both eggs. Blitz until smooth. Transfer to a bowl and add the cauliflower couscous, spices, mint, shallots, apricots, 1 tbsp tahini, the breadcrumbs and some black pepper.
- Mix well, then shape into 4 patties, squeezing the mixture together with your hands. Use ½ tbsp olive oil to brush both sides of the burgers.
- Heat a griddle pan on a medium-high heat, or heat the barbecue. Cook the burgers for 3 mins each side or until there are clear griddle lines. Add the pepper and cook on each side for 3 mins until charred. Toast the burger buns, cut-side down, in the griddle pan or on the barbecue.
- Meanwhile, clean the food processor, then blitz the remaining chickpeas and garlic, the lemon juice, remaining olive oil, 2 tbsp of the reserved chickpea water and some seasoning until smooth. Add extra chickpea water if the houmous mixture is too thick.
- Spread a layer of houmous over the bottom halves of the buns, then top with baby spinach leaves, the veggie burgers and the charred peppers. Finish with more houmous, then sandwich with the tops of the buns.
Freezing and defrosting guidelines (patties only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Vegetarian Beet Burgers
- Author: Lindsay Grimes Freedman
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 1 x
Try these Vegetarian Beet Burgers on top of your favorite salad or bun! Packed with plant-based goodies and flavors you’ll love!
- 2 teaspoons avocado oil
- 1/2 cup sweet onion, diced
- 1/2 cup bell pepper, diced
- 1 cup cauliflower rice
- 1/2 cup almond flour
- 1/4 cup ground flax meal
- 2 tablespoons arrowroot flour
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 cup cooked beets, coarsely chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup sunflower seeds
- 1/2 cup almonds, chopped
- 1/2 cup cilantro, chopped
- Heat the avocado oil in a medium sized pan over medium-high heat.
- Once hot, add the onion and pepper and sauté for 5 minutes, then add the riced cauliflower. Cook for 3 additional minutes until the veggies are lightly browned.
- Add the almond flour, flax meal, arrowroot powder, cumin, garlic powder, paprika, salt and pepper to a food processor. Process for about 10 seconds until combined.
- Add the beets and cooked vegetables to the food processor.
- Pulse until combined. The mixture will turn a hot pink color, and will be moist.
- Fold in the chickpeas, sunflower seeds, almonds, and cilantro.
- Heat a separate large pan over medium-high heat with another teaspoon of avocado oil.
- Using a 1/2 cup measuring cup, scoop the mixture out of the food processor and place into your hands. Gently press and shape into burger patties.
- Place the burgers into the pan and sauté for 3 – 5 minutes and then flip. I fit three burgers into my pan at one time.
- Cook the other side for another 3 minutes, using the back of your spatula to press the burger down.
- Serve with a tahini or ranch drizzle, in a lettuce wrap or on your bun of choice!
Keywords: beet burger, beet burger recipe, beet burger recipe easy, beet burger vegan recipe, beet burger patties, beet chickpea burger, beet and chickpea burger recipe, vegan burger, vegan burger recipe, vegan burger recipe, vegan burger recipe easy, began burger recipe beets, vegan burger recipe with chickpeas, veggie burger recipe, veggie burger recipe vegan, veggie burger recipe no mushrooms, veggie burger recipe without mushrooms, veggie burger recipe easy, vegetarian burger, vegetarian burger recipe, vegetarian burger patties,
Did you make this recipe?
Tag @thetoastedpinenut on Instagram and hashtag it #thetoastedpinenut . And if you love this recipe it would mean SO MUCH to me if you give it a star rating.