Nut Burgers

Even if you're not veggie, give these nut burgers a try. It's the perfect recipe for a meat-free Monday! If you don't have all of the nuts or seeds below, just use whatever you have. You might even like to grate in a little courgette or carrot.

Nuts are nutritional powerhouses and are an amazing source of unsaturated fats - which are particularly good for your cardiovascular system. As little as 2 ounces of nuts/week is thought to lower your risk of heart disease. Plus the high levels of vitamin E protects your cells from free radical, reducing your risk of developing a chronic disease like cancer and diabetes. A lot of people shy away form nuts because they're so high in calories. But in this case, maybe all calories aren't created equal! The amino acid arginine in nuts is thought to boost fat burning so some people have even lost weight once they've introduced nuts to their usual diet. So get cracking! ;)


  • 100g cashew nuts
  • 100g hazelnuts
  • 100g almonds
  • 100g pistachios
  • 50g walnuts
  • Handful of sesame seeds
  • 50g flour - we use gram (chickpea) or chestnut flour
  • 1 red onion (diced)
  • 2 cloves of garlic (finely chopped)
  • ½ red chilli (finely chopped)
  • 2 large eggs
  • 1-2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Pinch of salt & pepper

*Makes 8 small patties


  • Preheat oven to 200°C.
  • Sauté the onion for 2-3 minutes and then add the garlic and chilli.
  • Roast nuts and seeds until lightly browned and add to a food processor with the sautéed garlic, chilli and onion.
  • Then add 2 whisked eggs, olive oil, flour and spices.
  • With your hands, mix all the ingredients until they are evenly combined and the mixture sticks together when pressed.
  • Use your hand to shape the mixture into patties and place in the fridge for 10 minutes.
  • Place on a baking tray with a light coating of olive oil (tip: use kitchen paper to remove excess oil) and cook for 15-20 minutes. Alternatively, fry for ~ 2 minutes each side in a little olive oil.

We served this with paprika hummus, avocado, shredded cabbage and sweet potato chips.