Hazelnut and Bean Burger

Hazelnut bean burger
Photo Credit: Sidney Bensimon

Hazelnut and Bean Burger

  • Serves: 4
  • Total Time:40 Minutes
  • Active Time:40 Minutes
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  • 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.