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–+ servings
Three baking sheets filled with round, golden-brown patties are stacked in an oven. The patties, which appear to be homemade veggie burgers, are on silicone baking mats and are evenly spaced, ready to be baked. Nearby, a refreshing Blueberry Pomegranate Smoothie sits waiting.

Sweet and Savory Veggie Nut Burgers

This recipe for vegetarian burgers is full of naturally gluten-free, high-fiber veggies, and heart-healthy almonds. Their texture and flavor combinations are wonderfully balanced. These plant-based burgers are not only delicious, but they also have no added sugar, low carbs, and support healthy blood sugar and heart health. These low-carb veggie burgers are bursting with taste that is difficult to resist thanks to the combination of fresh herbs and spices.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Dehydrate 12 hours
Total Time 12 hours 20 minutes
Course Main Course, Snack
Cuisine American, International
Servings 8
Calories 157 kcal

Equipment

  • dehydrator

Ingredients
  

  • 1 1/2 cups walnuts Brazil nuts, and/or almonds, soaked, rinsed and drained
  • 2 cups shredded zucchini about 1 small zucchini
  • 2 tablespoons chickpea miso South River Miso
  • 2 tablespoons water
  • 1 1/2 cup carrots finely minced (about 2 medium carrots)
  • 2/3 cup celery minced, about 2 stalks of celery
  • 1/2 cup green onion minced, about 4 green onions
  • 1/4 cup golden flax meal or ground flax seeds
  • 3 tablespoons parsley fresh & minced
  • 1 tablespoons sage or thyme minced
  • 1 teaspoon sea salt whole & unrefined
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon crushed garlic use 1 clove, crushed or 1 teaspoon garlic powder

Instructions
 

  • Place ½ of the walnuts (or mixed nuts) in a food processor with the ‘S’ blade, and process to a powder. Add the miso and water. Pulse until it is mixed in well.
  • Add the zucchini and pulse to mix. Do not over process; the mixture should have a little texture. Remove the mixture to a large mixing bowl.
  • Pulse the remaining nuts in the food processor, separately. Add to the Zucchini mixture with all of the remaining ingredients and stir well.
  • Using ½ cup of the mixture, form into patties approximately 1/4-inch thick.
  • Place on a mesh screen and dehydrate at 110°F for 6-12 hours or until the desired texture is achieved.
  • Serve right away, or store in an airtight container in the refrigerator for up to three days or in the freezer for up to 3 months.

Nutrition

Calories: 157kcalCarbohydrates: 6gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gSodium: 316mgPotassium: 221mgFiber: 3gSugar: 2gVitamin A: 4240IUVitamin C: 5mgCalcium: 40mgIron: 1mg
Keyword Delicious vegan burgers, heart-healthy recipe, keto, nut burgers, Nutritious plant-based recipes, Plant-based burger, Vegan burger recipe, veggie burgers
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