For the past few weeks, I’ve been on a major burger kick. One evening last month, I up and decided to drag my entire family to Whole Foods where we obtained every fixin we could fit into the cart to construct a proper dinner of Burgers and Fries. A week later, we had them again. And then again. And, well, here we go again, and I’m not even close to being tired of eating burgers–the fries, however, have been replaced several times with various veggies. I can’t speak for my family, but I’m pretty sure they’re okay with all this burger madness too–seeing as their reaction is always to eat all the burgers.
I think what makes it possible for us to enjoy these utensil-less meals so frequently is that burgers are so versatile (and easy!); the fact that you can switch up every single component (patty, bun, toppings, preparation, etc) makes it so you can have burgers every night in a new and fun way. For a while, at least. Until the pizza cravings begin…
These hazelnut burgers are especially great for storing and using up throughout the week. And, they are sturdy enough to eat sans-bun–which I have to do a lot, since prepackaged gluten-free vegan buns are hella inconvenient to track down in Philly.
Hazelnut Burgers with Roasted Tomatoes and Avocado
- 1 1/2 cups ground hazelnuts, pulesed in food processor until crumbly
- 10 cremini mushrooms, pulsed until crumbly
- 1 cup drained and dried black olives, pulsed until crumbly
- 2 teaspoons vegetable seasoning such as broth powder or better than boullion (vegan flavors)
- Few dashes liquid smoke
- 1 teaspoon fresh marjoram leaves
- 2 tablespoons ground chia seeds mixed with 3 tablespoons water
- 2 tablepsoons olive oil (optional)
- 2 cloves garlic, minced
- 1 1/4 cup besan (chickpea flour)
- 1/4 cup buckwheat flour
- 1/4 cup water
- Additional olive oil for brushing
Preheat your oven to 385 °F. Line a large baking pan with a silicone mat, or parchment.
In a large bowl, combine the pulsed hazelnuts, mushrooms, olives, vegetable seasoning, liquid smoke and marjoram. Mix well until evenly combined, and then using clean hands, work in the chia gel and oil if using. Add in the flours and water, mixing just until combined. Shape into patties and brush the tops with olive oil to coat. Bake for 20 minutes, flip, brush the other sides with oil and bake an additional 20 minutes.
Roasted Cherry Tomatoes:
- 20 cherry tomatoes
- 1 teaspoon minced garlic
- Sprinkle salt
- Italian Seasoning to taste
- 1/2 tablespoon olive oil
Preheat the oven to 375 °F. Toss together the cherry tomatoes, garlic, salt, Italian seasoning and olive oil together into a bowl. Brush a small baking sheet with olive oil and then arrange the tomatoes in a single layer on the baking sheet. Bake for 50 minutes, or until they are evenly wrinkled, collapsed and crispy on the edges.
- 8 gluten-free vegan buns (Schärs brand is good)
- Roasted Cherry Tomatoes
- Vegan mayonnaise
- Vegan Mozerrella
- Arugula or Baby Greens
- Avocado, very thinly sliced
- Black Pepper
To arrange the burger, set bun under the broiler until toasted, about 3 minutes.
Place burger topped with cheese under the broiler (on a baking sheet) and top with a thick slice of vegan mozzerella. Broil until melted, about 5 minutes. Slather each side of the bun with a little vegan mayonnaise, then bottom up place arugula, burger and cheese, roasted tomatoes, thinly sliced avocados and top bun.