Nuts About Burgers

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Sometimes it seems nothing will satisfy but a big, juicy burger! But it always doesn’t have to be a half-pounder with cheese and grilled onions. Here’s one to try that’s healthy, vegetarian, and still finger lickin’ good.

For lunch or dinner, I make a standard size burger and serve it on bun. For the kids, I make slider size, cut rounds of bread with a cookie cutter, and serve them open-face. These work well for adult cocktail time, too.

Veggie Nut Burger

Serves 4

½ cup red onion
1 ¼ cups walnuts
1 ¼ cups almonds
3 cloves garlic
1 cup old-fashioned oats
1 cup chopped cremini mushrooms
1/3 cup grated zucchini, squeezed to remove moisture
1/3 cup grated carrot
1 egg, beaten
1 tablespoon ketchup
2 tablespoons BBQ sauce or tomato puree
2 teaspoons soy sauce
1-2 tablespoons vegetable oil

1. Place the onion, walnuts, almonds, and garlic in a food processor. Pulse to chop coarsely, about 5 times.
2. In a medium bowl, combine the contents of the food processor, oats, mushrooms, zucchini, and carrot. Add the egg, ketchup, BBQ sauce, and soy sauce. Gently combine and refrigerate for 30 minutes.
3. Form four ½ cup burgers, and if time permits, refrigerate again so the patty will be easier to handle.
4. To cook, heat a large skillet or griddle to medium. Add the oil to coat the pan. Gently place the burgers in the pan and cook 4 minutes, undisturbed. Turn with a spatula and cook 3 minutes more.
5. Serve on a toasted bun with lettuce and sliced tomato.

Alice Stern loves to eat. And cook. And share recipes. After working in Berkeley’s Gourmet Ghetto, she taught cooking classes to both adults and children, is the author or two self-published cookbooks, and wrote the food column for her local newspaper. She lives with her husband and dog in northern California.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.