Looking for a delicious vegan burger? Try these super tasty nut burgers. They're simple to make and oh so yummy!

A nut burger with lettuce, tomato, red onion and cucumber in a burger bun. More nut patties are stacked in the background.

One of our favourite things about running the blog is developing and testing recipes.

Sometimes we work for ages tweaking and perfecting a recipe, other times deliciousness lands straight on our plates, and we have to share it with you immediately!

These nut burgers came to us when testing a recipe for nut roast. We had some leftover mixture, shaped them into patties, and fried them up.

And the result is just so tasty! The burgers hold together so well, they are packed with nutty flavour and they get this yummy, crispy, brown crust that I love.

If, like us, you’ve been disappointed with bland and boring veggie burgers or meat substitutes, then we recommend you give these nut burgers a go!

Some cooked nut burgers stacked on a dark wooden board.

Ingredient tips

Here’s what you’ll need for this recipe:

Nuts - we use a mixture of peanuts, cashews and walnuts
Breadcrumbs - you can make your own (instructions below) or use shop bought
Onion
Dried herbs - we like herbs de provence
Veggie stock - we use Marigold Swiss Bouillon
Soy sauce - our favourite is Clearspring Organic Soy Sauce. We use it so much we buy it in 1L bottles!
Chia seeds - these help to bind the burgers and make them nice and easy to shape
And some olive oil for sauteing the onion and cooking the burgers

The ingredients for the vegan nut burger patties: Mixed nuts, bread crumbs, an onion, dried herbs, chia seeds, soy sauce and vegetable bouillon.

Making breadcrumbs

Did you know bread is one of the most wasted foods? One of our favourite ways to stop it from going to waste is to turn it into breadcrumbs when it starts to turn stale.

You can use white, wholemeal, and other types of bread. Simply cut stale or toasted bread into cubes and whizz them up in a food processor until fine.

If the bread isn’t dry enough to blend finely, you can spread it out on a baking sheet and bake at 150ºC (300ºF) for a few minutes. Then blend again.

To make them by hand, you can put them in a bag and crush them with a rolling pin until fine.

Transfer into an airtight container such as a jar. We store them in the freezer for the longest shelf life.

You can use them straight away in any recipe needing breadcrumbs, like our Vegan Schnitzel or these nut burgers.

A food processor bowl containg bread cubes, next to a loaf of bread and bowl of breadcrumbs.

Step by step

Here's a visual guide to making the vegan nut burgers. You'll find the printable recipe card at the end of the post.

Finely diced onions sauteeing in a frying pan.

Step 1 - In a frying pan, saute the diced onion in olive oil until soft, translucent and just starting to brown.

The mixed nuts have been ground to a slightly grainy texture in a food processor.

Step 2 - Pulse the nuts in a food processor until fine.

Viewed from the top: A tub of bouillon powder and a glass jug of prepared vegetable bouillon.

Step 3 - Make the vegetable broth with boiling water and stock powder/bouillon.

All the ingredients for the burger mix are combined in a mixing bowl: Ground nuts, bread crumbs, sauteed onion, dried herbs, chia seeds, soy sauce and vegetable bouillon.

Step 4 - In a mixing bowl, combine the ground nuts, sauteed onion, breadcrumbs, soy sauce, herbs, chia seeds and vegetable broth.

A patty is shaped by hand from the burger mixture. First some mixture is pressed into a flat disc and then compacted around the sides.

Step 5 - Set the mixture aside for five minutes to allow it to cool a little and the chia seeds to soak. Then shape the mixture into round patties. If the mixture is a little too sticky, add some more breadcrumbs.

Three nut burgers cooking in a frying pan. One burger is about to be turned over, the other two show a slightly crispy and brown cooked top.

Step 6 - Heat up a little oil on medium high heat, and fry for 3-5 minutes until each side is crisp and brown.

Variations & substitutions

You can vary the nuts to your taste. Experiment with pecans, hazels, almonds, or even pumpkin or sunflower seeds.

We haven’t tested a gluten free version yet, but we’d try using gluten free breadcrumbs, ground oats or cooked rice as an alternative to the breadcrumbs, and adjusting the amount of stock as necessary. Be sure to use tamari sauce instead of soy sauce and gluten free stock powder.

We prefer to cook these in a pan on the stove for best results and speed.

If you want to try grilling them in the oven, brush a baking tray and the tops of the burgers lightly with oil, and turn them over very carefully when the topside is browned.

If you want to cook them on a BBQ we’d recommend using a cast iron skillet or griddle, not placing them directly on the grill.

Some cooked nut burgers on a dark wooden board, with some fresh green leafs and nuts scattered around it.

Serving

We love to have these nut burgers as part of a simple summer meal, with a couple of salads on the side. Of course, they go fantastic with some homemade chips too.

They’re also great in a fully loaded burger bun. Choose your favorite fillings - mustard, mayo, ketchup, tomatoes, lettuce, onion, some juicy mushrooms…

These nut burgers are tasty served cold as well.

You can store any leftovers in a container in the fridge and use within three days. To reheat, heat gently in a lightly greased skillet.

Hands holding up a burger in a bun. Apart from the nut patty, it is filled with lettuce and slices of tomato and red onion.

We hope you enjoy our nut burger recipe! We invite you to try our other ‘meaty’ vegan recipes too:

This Vegan Chorizo is a reader favourite for it's bold flavours!

Our Vegan Mushroom Pate is so good spread on crackers or as a dip.

And this Tofu Bacon is smoky, high protein and cruelty free.

📖 Recipe

A nut burger with lettuce, tomato, red onion and cucumber in a burger bun. Some nuts are scattered around the burger.

Nut Burgers

by Sophie & Paul

4.94 from 16 votes

A hearty vegan burger recipe full of flavour, and simple without any highly processed or unusual ingredients.

Print Pin Save

Prep Time: 10

Cook Time: 10

Resting Time: 5

Total Time: 25

Makes: 6 burgers

Course: Main Course

Cuisine: American

Ingredients

Instructions

In a frying pan, saute the diced onion in olive oil until soft, translucent and just starting to brown.
2 tbsp olive oil, 1 onion
Pulse the nuts in a food processor until fine, and just sliightly grainy.
1½ cups (220 g) nuts
Prepare the vegetable broth with boiling water and stock powder/bouillon.
In a mixing bowl, combine the ground nuts, sauteed onion, breadcrumbs, soy sauce, herbs, chia seeds and vegetable broth.
1 cup (100 g) breadcrumbs, 2 tbsp soy sauce, 2 tsp dried herbs, 1 tbsp chia seeds, 1 cup (240 ml) vegetable stock
Set the mixture aside for five minutes to allow it to cool a little and the chia seeds to soak.
Shape the mixture into round patties. If the mixture is a little too sticky, add some more breadcrumbs.
In a frying pan, heat up a little oil on medium high heat, and fry for 3-5 minutes on each side until crisp and brown.

Notes

Which type of nuts?

You can use a variety of nuts to make the nut burgers. We often use a mix walnuts, cashews and peanuts, but other kinds would work just as well.

Can I cook these in the oven?

We haven't had the best results trying to cook the burgers in the oven. Cooking the burgers in a frying pan works best, and is also easy and quicker.

If you want to try cook these in the oven, place them on greaseproof paper, brush them with some oil. Grill them until brown on the top and carefully turn over, and continue to grill the other side.

Nutrition

This information is calculated per serving and is an estimate only.

Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!

Comments

4.94 from 16 votes (11 ratings without comment)