Nut Burgers (Vegetarian)

Nut Burgers (Vegetarian)

jade_ 0

"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."


25 m servings 939 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 939 kcal
  • 47%
  • Fat:
  • 69.8 g
  • 107%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

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  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.
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  1. 37 Ratings


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, ...

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....

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 bett...

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 ch...

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...

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...

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...

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 jus...

So good. The fresh parsley is essential!