fbpx Skip to content

Hazelnut & Bean Burger

| Earn 1 CEC - Take Quiz

There’s almost no food that can be as satisfying as a delicious burger—especially a plant-based version that puts people and planet front and center. And what’s a great burger without some delicious sides? Jean-Christian Jury’s Vegan: The Cookbook (Phaidon Press 2017) offers a wide range of tasty vegan foods, many based on the cuisines of France, Greece, Italy and other countries. Having friends over for a barbeque or meeting them for a picnic? Peruse and try a few of the many inspiring, globally themed recipes that use plant-based ingredients in ways you never imagined possible.

For starters, try this innovative and delicious recipe for a heavenly, nutritionally solid veggie burger. Serving a familiar food with a delicious twist could be a great way to introduce the possibilities of plant-forward eating to friends and family who haven’t ventured there yet.

Serves 4; preparation: 40 minutes; cooking: 35 minutes.

1½ C (120 g) hazelnuts or almonds, crushed

1 C (200 g) canned tomatoes

1½ C (360 g) cooked kidney or pinto beans

2 C (240 g) breadcrumbs, plus extra as needed/

1 T tahini

1 t ground cumin

2 T nutritional yeast

salt and freshly ground black pepper

To serve:

4 burger buns

lettuce leaves, to garnish

tomato slices to garnish

sliced onion, to garnish

dill pickles, to garnish

your favorite burger sauces

Preheat the oven to 375ºF/190ºC/Gas Mark 5.

Using a food processor or high-speed blender, process all ingredients to a smooth purée.

Divide the mixture into four equal portions, and form each into a patty.

If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked.

Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun.

Key: C = Cup; T = tablespoon; g = gram; mg = milligram

Source: Reprinted with permission from Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2017, $49.95.

Nicole Gregory

Nicole Gregory is a writer and editor who loves to swim and hike the many trails in and around Los Angeles.

When you buy something using the retail links in our content, we may earn a small commission. IDEA Health and Fitness Association does not accept money for editorial reviews. Read more about our Terms & Conditions and our Privacy Policy.

IDEAfit+
November-December 2020 IDEA Fitness Journal

Concerned about your place in the new fitness industry? We have 40 years of experience supporting pros just like you! Let’s create a new wellness paradigm together—IDEAfit+ is the extra edge you need. Once you team up with IDEA, be sure to take full advantage of all the benefits of membership.