Photo Credit: Sidney Bensimon

Hazelnut and Bean Burger




40 min


35 min


1 ½ cups (120 g) hazelnuts or almonds, crushed

1 cup (200 g) canned chopped tomatoes

1 ½ cups (360 g) cooked kidney or pinto beans

2 cups (240 g) breadcrumbs, plus extra as needed

1 tablespoon tahini

1 teaspoon ground cumin

2 tablespoons nutritional yeast

Salt and freshly ground black pepper

4 burger buns

Lettuce leaves, sliced tomato, sliced onion, dill pickles, condiments, for garnish (optional)


  1. Preheat oven to 375ºF.

  2. Using a food processor or high-speed blender, process all ingredients (except buns and garnishes) into a smooth purée.

  3. Divide mixture into 4 equal portions and form each into a patty. If the mixture is too wet, add more breadcrumbs. Transfer patties to a baking sheet and bake for 35 minutes, until well cooked.

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

Good food brings people together.
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Good food brings people together.
So do good emails.

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