Vegetarian Nut and Bean Burgers

Vegetarian Nut and Bean Burgers


1 person made this

These protein-packed veggie burgers are made with a delicious high-fibre combo of Brazil nuts and red kidney beans, plus carrots for moistness. These can also be the star vegetarian attraction at your next barbie.

Zoë Harpham

Serves: 4 

  • 3/4 cup (120g) Brazil nuts
  • 3 carrots, peeled and cut into chunks
  • 25g fresh flat-leaf parsley
  • 2 garlic cloves, peeled
  • 1 lemon, skin thinly grated
  • 2 teaspoons ground coriander
  • 400g can red kidney beans, drained and rinsed
  • 4 spring onions
  • 2 tablespoons vegetable oil
  • 4 burger buns, split
  • 85g baby rocket
  • 1/2 telegraph cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 2 crisp apples, peeled, quartered and cored
  • 1/3 cup (50g) dried apricots, chopped
  • 1/3 cup (105g) mango chutney, chopped if necessary
  • 1 lemon, juiced

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat the grill to hot and set the shelf to the lowest position. Cover a baking tray with foil and grease it lightly with oil. Combine the nuts, carrots, parsley, garlic, lemon zest and ground coriander in a food processor and process until finely ground. Add the beans and spring onions and briefly pulse the mixture, to chop the onions and crush the beans. Season to taste.
  2. Divide the mixture into four and shape each portion into a patty about 10 cm wide and 2 cm thick. Place on the baking tray. (The patties can be prepared ahead, cooked or uncooked, and kept chilled, if more convenient.)
  3. Brush the patties with half the oil, then grill for about 5 minutes until well browned and sizzling around the bottom. Turn them over and brush with the remaining oil, then grill for a further 5 minutes. Reduce the heat to medium and turn over once again. (They tend to crack and may spread slightly, so pat them gently to keep them neat.) Grill for a final 5 minutes or until browned. Pat the patties into shape, if necessary, and leave to stand for 2–3 minutes to firm up. The patties can also be cooked on the barbecue plate.
  4. To make the chutney: coarsely grate the apples into a bowl. Stir in the apricots, chutney and lemon juice. Toast the cut sides of the burger buns.
  5. Put a little rocket and cucumber on the bottom of each bun, add a patty and top with a spoonful of the chutney and a couple of onion rings. Replace the tops of the buns and serve, adding the remaining chutney and salad.


2 ½ portions vegetables, ½ portion fruit

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Reviews (1)


This was an easy, tasty meal. I didn't make the chutney, but the burgers were nice. The patties were very soft and fell apart a bit when I ate the burger - but they held together well enough to come off the fry pan in one piece. Not bad, but I'm still looking for an amazing veggie burger recipe ... the search continues. - 01 Apr 2009

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