Thursday Nugget

Healthy Recipe of the Week

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

Hazelnut (or Almond) & Bean Burger


  • 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.

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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