Nut Roast Burgers

Nut Roast Burgers

Too hot for a Roast dinner, but craving a Sunday Nut Roast? Here is the next best thing; a Nut Roast Burger.

Ingredients for Nut Roast Burgers

Makes 4 Big Ones
  • 100 g Blanched Almonds (You could use whole peanuts here)
  • 1 Onion
  • 2 Garlic Cloves
  • 200 g Chestnut Mushrooms
  • 1 Tin Chickpeas & Aquafaba
  • 3 Blocks Frozen Spinach
  • 180 g Cooked Chestnuts (I used Merchant Gourmet)
  • 4 tbsp Sage & Onion Stuffing Mix
  • (Tesco own brand is Vegan – Have not checked others)
  • Your choice of Oil
  • A little Flour

Equipment

  • Food Processor or Hand Blender
  • A burger sized metal / plastic ring – (If not just mould with hands)
  • Greaseproof Paper
  • A good non-stick Frying Pan
  • Pastry Brush (not essential)

Creating Nut Roast Burgers

Prep time 20 mins Cook Time 20-30 mins

Phase 1
  1. Wash your hands
  2. Chop the 1 Onion into small dice
  3. Make sure the 200 g Chestnut Mushrooms are clean. Just scrape any dirt off, rather than washing (or they go squishy), peel if you prefer
  4. Peel the 2 Garlic Cloves and roughly slice
  5. Drain the 1 Tin Chickpeas into a bowl & save the Aquafaba
  6. Take out 3 Blocks Frozen Spinach
Phase 2
  1. In a clean Frying Pan dry roast the 100 g Blanched Almonds on a med-high heat for a couple of minutes until a little browned, then set aside in a dish
  2. In the Frying Pan add 2 tbsp Olive Oil & add the Diced Onion, Garlic, Mushrooms & Spinach fry on a med-high heat until most of the juice has disappeared
  3. Now add the drained Chickpeas, Chestnuts & Roasted Almonds, cook for a further couple of mins
  4. Turn off heat & let cool a little
Phase 3
  1. Add the mix to your Food Processor with 6 tbsp Aquafaba (This will be like adding egg-yolk)
  2. Blitz for 30 seconds (In mine, most of the bottom mix blitzed & some of the top did not, which is perfect for texture)
  3. Chuck it back in the pan & add some Sage & Onion Stuffing Mix to get it all combined, add a bit more Aquafaba if it seems dry, add more Stuffing mix if it seems too wet
  4. Now all the flavours are in check for seasoning, add Salt & Pepper to enhance the flavours (you can also add dried herbs here if you fancy)
Phase 4
  1. Cut a piece of Greaseproof paper for a baking tray & turn the Oven on Gas 5
  2. Take the greaseproof paper & lay it on a clean Chopping Board
  3. Get your ring & fill it with the Burger Mix, pressing it down with a spoon, repeat until all the mix is used
  4. Give your Frying Pan a wipe clean (ensure it is dry) & prepare a shallow dish of Flour
  5. Put the Frying pan on a med-high heat with 5 tbsp Oil (you may need to add more throughout as the flour will soak it up)
  6. Place one side of a Burger into the Flour (this will stop it from sticking) and give it a pat to remove any excess flour, turn over & repeat on the other side
  7. Gently place the Burger in the pan & repeat with more Nut Roast Burgers if you have space
  8. Brown on one side and carefully turn over with a turning slice
  9. Once browned on both sides put onto a greaseproof lined baking tray (if the greaseproof is damp from moulding, just flip it over)
  10. Once all the burgers are browned off, give them a brush with some oil & put them in the oven for 10 minutes
  11. Serve in a Vegan Bun (I used Make No Bones Brioche Buns) with Salad (from the garden if you have it!)
Nut Roast Burgers

Happy Eating

For more yummy Vegan Recipes check out our other sections:

Nut Roast Burger
Clover and Muse


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