Hazelnut and Vegetable Burgers

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Oct. 24, 2011


Carrots 2 Medium , grated
Celery stalks 2 , finely chopped
Onion 1 Medium , finely chopped
Cabbage 2 Tablespoon , finely chopped
Brown breadcrumbs 2 Tablespoon
Hazelnuts 2 Ounce , ground (50 Grams)
Wheat germ 2 Tablespoon
Cayenne pepper 2 Pinch
Ground mace 1 Pinch
Mixed herbs 1/2 Teaspoon
Egg 1
Tomato puree 1 Tablespoon
Yogurt 1 Tablespoon
Salt To Taste
Freshly ground pepper To Taste
For the coating
Egg 1 , beaten
Whole wheat breadcrumbs 4 Ounce (110 Gram)



1) Preheat the oven to 350°F

2) Mix the carrots, celery stalks, onion, cabbage cayenne powder, mace, nuts, mixed herbs and wheat germ

3) Into another bowl, add the egg, tomato puree and yoghurt

4) Whisk the mixture into the vegetable mixture and season to taste

5) Using the hands, make 8 patties

6) Place them into a flat dish, cover with cling film and refrigerate for an hour or two


7) Dip each patty into the beaten egg and into the whole-wheat breadcrumbs and place them onto a greased baking tray

8) Bake for 15minutes at 350°F one side

9) Turn them to the other side and bake for another additional 15 minutes


10) Serve the patties into burger buns with some condiments and fries

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 309Calories from Fat 112

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 258 mg10.75%

Total Carbohydrates 39 g13%

Dietary Fiber 7 g28%

Sugars 5 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet