Most of the veggie burger recipes we’ve shared in the past have contained gluten, so I wanted to do something gluten-free for those of you that can’t eat seitan. However, that being said, these walnut veggie burgers are just plain good, period; whether you eat gluten or not. In fact, they’re not just good, they’re outstanding.
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This was my first time using nuts as one of my main ingredients for a veggie burger, and I was really surprised how much the patties came out looking just like a real hamburger. They also tasted somewhat like a real hamburger, which was another surprise to me because I wasn’t trying to emulate beef. I’m just considering it a happy accident.
The burgers have an earthy flavor. No doubt thanks to the walnuts, which also served as a nice binder. The texture came out crispy on the outside and soft on the inside, sort of like falafel. I could see this burger going well with a wide variety of toppings and condiments, but since I had just made olive and mushroom tapenade, and smoked paprika aioli, that’s what I decided to put on them, and man, were they good.
My only regret is that I didn’t make a larger batch, because right now I’m craving another one of these but I finished them off days ago.
Walnuts, roasted flax seeds, dark red kidney beans, tofu, herbs, and spices come together to form a delicious, gluten-free veggie burger. Topped with olive and mushroom tapenade, smoked paprika aioli, grilled peppers and onions, and fresh greens.
Ingredients
- 2 cans dark red kidney beans, drained
- 1/2 block firm tofu
- 1 cup walnuts
- 1/2 cup chopped onion
- 1/4 cup roasted flax seeds
- 1/4 cup chopped spinach
- 2 tbsp nutritional yeast
- 2 tbsp corn starch
- 2 tbsp corn meal
- 1 tbsp minced garlic
- 1 tbsp chopped parsley
- 1 tbsp chopped cilantro
- 2 tsp olive oil
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp lemon juice
- Salt and pepper to taste
Instructions
- Add walnuts and flax seeds to a food processor and process on high until a thick paste forms.
- Add remaining ingredients and pulse until coarsely mixed.
- Place mixture in the freezer for 1 hr (optional).
- Form into patties the size of your hand.
- Heat 1 tbsp of oil in a nonstick frying panning. Fry the burgers over medium heat for 5 - 7 min on each side. Alternatively, you can bake them at 350º F for 15 min on each side.
Notes
You can fry or bake these veggie burgers. Baking them will produce a dryer, crispier texture. You can also cook them on a griddle or grill; however, I would suggest putting them on foil if you grill them because they might break when flipping.
