Thursday Nugget

Healthy Recipe of the Week

Attention Non-Meat Eaters: A Protein-Packed Burger for You!

Hazelnut (or Almond) & Bean Burger

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  • 1 ½ cup Hazelnuts or Almonds (crushed)
  • 1 cup Tomatoes (canned)
  • 1 ½ cup Cooked Kidney or Pinto Beans
  • 2 cups Breadcrumbs (extra as needed)
  • 1 tablespoon Tahini
  • 1 teaspoon Ground Cumin
  • 2 tablespoons Nutritional Yeast
  • Salt and Pepper to taste
  • 4 Burger Buns (may substitute for iceberg lettuce for a low-carbohydrate alternative)
  • To Garnish: lettuce leaves, tomato slices, onion slices, dill pickles, and your favorite sauces!


Preheat oven to 375 degrees F. Using a food processor or high-speed blender, process all ingredients to a smooth puree. Divide the mixture into 4 (four) equal portions, and form each portion into a patty. If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes (or until well cooked). Split the burger buns. Make a bed of salad leaves, tomato slices, onion slices, and/or dill pickles on the bottom half of each bun, and place a patty on top. Top the burger with your favorite healthy sauces and cover with the top of the bun. Enjoy!






Kadey, M. (2016). Hazelnut & Bean Burger. IDEA Fitness Journal, v14, i6. doi: Accessed on July 27, 2017.

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