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Nutty Veggie Burgers www.plantpoweredkitchen.com #vegan

Nutty Veggie Burgers

These are HEARTY VEGAN BURGERS, they will satisfy vegans and omnivores alike. EASY to make!
Course burgers, Main Course


  • 1 ½ cups raw almonds
  • 1/2 cup raw walnuts
  • ½ cup raw pecans or more walnuts
  • 1 small clove garlic roughly chopped/sliced
  • ½ tsp sea salt
  • 1 tbsp tomato paste or ketchup
  • 2 tbsp nutritional yeast
  • 1 tbsp tamari SOY-FREE: use coconut aminos
  • 1/4 tsp poultry seasoning or 1/8 tsp each of dried thyme and ground sage
  • ½ cup finely grated carrot packed
  • ½ cup finely grated zucchini packed
  • ½ - 1 cup rolled oats see note


  • n a food processor, add almonds, walnuts, pecans, garlic and salt. Puree until the nuts are finely ground. Then add ketchup, nutritional yeast, tamari, poultry seasoning (or thyme/sage), carrot and zucchini, and pulse through until the mixture becomes dense and is starting to hold together, and then pulse in oats. Remove blade, and shape into patties. To cook, you can either bake or pan-fry. To bake, place shaped patties on a baking sheet lined with parchment paper. Bake about 9-10 minutes on each side. I prefer these burgers pan-fried. To do so, use a good non-stick skillet. Place patties on skillet over medium heat. Cook patties, about 5-7 minutes on first side, and then another 3-5 minutes on second side until golden brown. Serve with lettuce, tomatoes and fixings of choice. 


  • Using ½ cup of oats will firm the patties up nicely enough, and you can use up to 1 full cup of oats for even firmer patties. 
  • If you’d like to make this into a loaf, it works pretty well. Press into a lightly oiled and lined (with a strip of parchment, for easy removal) loaf pan. Cover with foil and bake at 375 degrees for 25 minutes, uncovering for the last 5-10 minutes just to lightly brown the top. Let cool for 5-10 minutes in the pan, and then use the parchment to lift the loaf out of the pan to slice.