8 ratings

Hazelnut and Bean Burger

These burgers are perfect for meatless Mondays

Nutritional yeast and cumin add savory notes in this vegan burger recipe from Vegan: The Cookbook by Jean-Christian Jury.


  • 1 1/2 Cup hazelnuts or almonds, crushed
  • 1 Cup canned tomatoes
  • 1 1/2 Cup cooked kidney or pinto beans
  • 2 Cups 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, to garnish
  • Tomatoes slices, to garnish
  • Sliced onion, to garnish
  • Dill pickles, to garnish
  • Your favorite burger sauces


Preheat the oven to 375 degrees F.

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

Divide the mixture into 4 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.



Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.