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."

Ingredients 25 m {{adjustedServings}} servings 939 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 33

  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, 1/2 green bell pepper, chopped


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. I have to say this has been our least favorite burger so far. It is just so dry. I added Moroccan seasoning and served them in pita with cucumber sauce. Even with the sauce they were just overwhelming dry. I think it's the nuts. None of the other recipes used nuts. I love nuts, but apparently not in my veggie burger. It seemed to get worse the more you ate it. Our stars lowered throughout the meal. I couldn't bring myself to finish one. It was better with feta and olives but that's only because they were making the lack of good flavor. I'll not be making these again.


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 better I've heard you should refrigerate them for an hour or so before cooking. They were a little crumbly, but we didn't find it too bad. The avocado is a great compliment. We didn't use the ranch dressing since we are vegan.