Hazelnut and Bean Burger

A recipe from Vegan: The Cookbook

New Zealand

Preparation time: 40 minutes

Cooking time: 35 minutes

Serves 4


• 1½ cups (120 g) hazelnuts or almonds, crushed

• 1 cup (200 g) canned tomatoes

• 1½ cups (360 g) cooked kidney or pinto beans

• 2 cups (240 g) breadcrumbs, plus extra as needed

• 1 tablespoon tahini

• 1 teaspoon ground cumin

• 2 tablespoons nutritional yeast

• salt and freshly ground black pepper

To serve:

• 4 burger buns

• lettuce leaves, to garnish

• tomatoes slices, to garnish

• sliced onion, to garnsh

• dill pickles, to garnish

• your favorite burger sauces


Preheat the oven to 375ºF/190ºC/Gas Mark 5.

Using a food processor or high-speed blender, process all ingredients to a smooth purée.

Divide the mixture into 4 equal portions and form each into a patty.

If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked.

Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun.



"Jean-Christian has long been a pioneer and visionary leader in the plant-based world. Vegan: The Cookbook brings to life the depth of experience, creativity and global approach that has defined his work over the last several years. I am glad to see these wonderful recipes shared with a world that has a growing interest in healthier, sustainable cuisine."—Chef Matthew Kenney

"There are more than half a million vegans in the UK, according to the Vegan Society. That's a whopping three and half times the number from 10 years ago. Veganism used to be considered a quirky, left-of-centre lifestyle choice; in 2017 it goes mainstream... [Vegan: The Cookbook] promises to be the definitive guide to vegan cooking."—The Independent

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."— Vegan Magazine

"A tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe."—theKitchn.com