Fast nut burgers are the twenty-minute dinner I reach for when nothing's thawed and everyone is hungry now. A quick pulse of raw nuts, oats, and onion bound with egg makes patties with a nutty, almost meaty chew — no beans involved.
Craving a satisfying, protein-packed burger that’s ready in a flash? Look no further! These Fast Nut Burgers are my go-to for a speedy weeknight dinner or a hearty lunch. Thanks to the magic of the food processor, they come together in just 20 minutes. They’re incredibly versatile, freezer-friendly, and bursting with savory, nutty flavor. Get ready to transform your burger night!
Ingredients
• 1 medium onion, quartered
• 1 cup / 120g (4.2 oz) raw nuts like walnuts, pecans, or cashews
• 1 cup / 90g (3.17 oz) rolled oats OR 1 cup / 195g (6.9 oz) cooked short-grain rice
• 2 tablespoons (30 ml / 1 fl oz) binder of choice like ketchup, miso, or tahini
• 1 teaspoon (5 ml / 0.2 fl oz) chili powder or your favorite spice mix
• 1/2 teaspoon (10 ml / 0.3 fl oz) salt, or to taste
• 1/4 teaspoon (20 ml / 0.7 fl oz) freshly ground black pepper, or to taste
• 1 large egg (see for vegan option)
• 2 tablespoons (30 ml / 1 fl oz) cooking oil like olive, grapeseed, or corn oil
Instructions
1. In a food processor, pulse the quartered onion until finely chopped.
2. Add the nuts and oats (or cooked rice) to the processor. Pulse a few times until the nuts are chopped into a coarse meal. Be careful not to over-process into a paste.
3. Add your chosen binder (ketchup, miso, etc.), spice mix, salt, pepper, and the egg. Pulse just until the mixture comes together. If it seems too dry, add a splash of water or stock. The mixture should be moist but hold its shape.
4. Let the mixture rest for 5-10 minutes. This helps the oats absorb moisture and makes the patties easier to form.
5. Shape the mixture into 4 to 6 evenly-sized patties, about 1/2-inch thick.
6. Heat the oil in a large nonstick or cast-iron skillet over medium heat.
7. Carefully place the patties in the hot skillet. Cook for about 5 minutes on the first side, until golden brown and crisp.
8. Flip the burgers, reduce the heat slightly, and cook for another 3-4 minutes, or until firm and cooked through.
9. Serve immediately on buns with your favorite toppings, or let them cool completely before storing.
Nutritional Information
• (Estimated)
• Serving Size: 1 burger (of 6)
• Calories: 280 kcal
• Protein: 9g
• Fat: 22g
• Carbohydrates: 15g
• Fiber: 4g
Pro Tips
• For the best texture, pulse the nuts and oats instead of blending them smooth. You want small, distinct pieces, not a fine paste, to avoid a tough burger.
• To make these vegan, omit the egg and use miso or nut butter as your binder. A tablespoon of ground flaxseed mixed with 3 tablespoons (45 ml / 1.5 fl oz) of water (a ‘flax egg’) also works beautifully.
• Shape the patties and freeze them raw on a baking sheet before transferring to a freezer bag. Cook directly from frozen, adding a few extra minutes of cooking time per side.
• Feel free to get creative! Swap up to half the nuts for sunflower or pumpkin seeds for a different texture, or add a crumbled sheet of nori for a savory, umami-rich flavor boost.
FAQ
Q: How can I make these nut burgers vegan
A: To make these burgers vegan, simply replace the large egg with a ‘flax egg’ by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting it sit for a few minutes. Also, ensure you use a vegan binder like miso, tahini, or nut butter instead of a non-vegan ketchup.
Q: Are these nut burgers gluten-free
A: Yes, you can easily make this recipe gluten-free. If you are using rolled oats, make sure to choose a brand that is certified gluten-free to avoid any cross-contamination. All other core ingredients are naturally gluten-free.
Q: Can I make these nut burgers ahead of time
A: Absolutely! These burgers are perfect for meal prep. You can shape the patties, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be cooked directly from frozen; just add a few extra minutes of cooking time to each side.
Q: What if I have a nut allergy
A: For a nut-free version, you can substitute the nuts with an equal amount of seeds. A combination of sunflower seeds and pumpkin seeds works wonderfully for a similar texture and savory flavor.
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Fast Nut Burgers
Ingredients
Method
- In a food processor, pulse the quartered onion until finely chopped.
- Add the nuts and oats (or cooked rice) to the processor. Pulse a few times until the nuts are chopped into a coarse meal. Be careful not to over-process into a paste.
- Add your chosen binder (ketchup, miso, etc.) , spice mix, salt, pepper, and the egg. Pulse just until the mixture comes together. If it seems too dry, add a splash of water or stock. The mixture should be moist but hold its shape.
- Let the mixture rest for 5-10 minutes. This helps the oats absorb moisture and makes the patties easier to form.
- Shape the mixture into 4 to 6 evenly-sized patties, about 1/2-inch thick.
- Heat the oil in a large nonstick or cast-iron skillet over medium heat.
- Carefully place the patties in the hot skillet.
- Cook for about 5 minutes on the first side, until golden brown and crisp.
- Flip the burgers, reduce the heat slightly, and cook for another 3-4 minutes, or until firm and cooked through.
- Serve immediately on buns with your favorite toppings, or let them cool completely before storing.
- Shape the patties and freeze them raw on a baking sheet before transferring to a freezer bag.
- Cook directly from frozen, adding a few extra minutes of cooking time per side.
