Vegetable Nut Burgers

These vegetable nut burgers are about as far from a flimsy frozen veggie patty as you can get. Brown rice, wild rice, lentils, millet, ground pumpkin seeds, cashew butter, and ground almonds all go into a mix that’s dense, protein-rich, and holds together on the grill. The fresh fennel-tomato coulis on the side is a bright, herby condiment that makes each bite sing.

The variety of grains and legumes in the patty gives you layers of texture. Brown rice provides chew, wild rice adds a nutty snap, lentils bring earthy density, and millet fills in the gaps with its tiny, fluffy grains. Cashew butter acts as the binder, holding everything together the way an egg would in a traditional burger.

Pulsing the mixture briefly in a food processor is the right call. You want a meal-like consistency where everything holds together when shaped but still has visible texture. Over-processing turns it into a paste that bakes up dense and gummy.

The coulis needs 4 hours at room temperature for the flavors to meld. Sauteed fennel, fresh Roma tomatoes, garlic, basil, balsamic vinegar, and extra virgin olive oil come together into a chunky, aromatic sauce that tastes like summer in Tuscany.

Chef Tips

• Form the patties firmly and make them slightly thinner in the center than at the edges. They puff up during cooking
• Oil the grill grate or pan thoroughly. Without eggs in the mix, these patties are more delicate than meat burgers and stick easily
• Three to 4 minutes per side gives you a browned crust without drying out the center
• Make the coulis first thing so it has time to develop while you prepare the burger mixture

Variations

• Swap cashew butter for tahini or almond butter for a different nut flavor
• Add a tablespoon of smoked paprika to the patty mix for a smoky, barbecue-forward burger
• Serve on toasted buns with arugula and the coulis for a complete sandwich