hazelnut burgers with roasted tomatoes and avocado


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

Hazelnut Burgers:

(makes 8)

  • 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.

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24 Responses to hazelnut burgers with roasted tomatoes and avocado

  1. […] Hazelnut Burgers with Roasted Tomatoes and Avocado […]

  2. Nelle says:

    Okay silly question 1.5 cups hazelnuts ground or 1.5 cups of hazelnuts after they’ve been ground

  3. […] Hazelnut Burgers – Who says veggie burgers have to be time consuming? If you’re in a big hurry, skip […]

  4. ghvhvjh says:

    looks good!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  5. I have had this bookmarked in my blog reader for ages and stumbled over it again today – I really have to try these!

  6. Rachel says:

    I just discovered your site and I am so excited!! I am new to the vegan diet (having been paleo for a year – big change, I know!) and i need gluten free recipes and I m not interested in eating tofu for every meal. I am often at a loss for what to eat and end up having a plain salad. But you seem to have some really great recipes here. Thanks for sharing!!

    My question is, do you think using hazelnut butter for the burgers would work instead of grinding the nuts?


  7. Just recently going vegetarian, a lot of our friends dont know how to cope with us at BBQ’s, these are per-fect! :D

  8. What a spread. That burger looks delicious. I love the idea of adding roasted tomatoes and of course avocados are a must for a burger.

  9. Oh my goodness, that looks like the perfect burger and your potato wedges look great too. I’m bookmarking your recipe right now!

  10. Sheron says:

    Where do you find gluten-free, vegan burger buns in Philly?

  11. Wow, great idea! I always think of hazelnuts as more of a sweet food (ie. nutella..), but I love the way you’ve used them here in a savory way! I am bookmarking this recipe for use in the summer when I return home! Thanks for sharing :)

  12. kittee says:

    Do you want to open up your marriage, because Dazee would LOVE to be adopted into your burger eating family. I don’t make them nearly enough for his taste, pretty much his all time favorite food! I’m gonna have to keep my eye out for those buns, never heard of em before!


  13. I love that you use hazelnuts. Never thought of using those in a burger before!

  14. Nikki says:

    Yum and pretty!

  15. OOOOOH Hazelnuts! Sounds and looks wonderful! I like to keep burger patties on hand and use them throughout the week in sandwiches/salads/wraps. The more recipes like these on hand the better to throw into my rotation.

  16. Christy says:

    Yum! I tried a new gluten-free bread and bun at Portland VegFest. It’s probably not convenient to ship them to where you are but wanted to throw it out there for those on the west coast. Happy Camper is the company. Best gluten-free bread I’ve ever had.

  17. Catherine Vitale says:

    Thank you SO much for a delicious-sounding vegan burger recipe that’s free of gluten, soy, and oats!!! I can’t wait to try these!

  18. Laurel says:

    Fascinating and yummy looking burger recipe. It makes me wish I could eat mushrooms (stupid food allergies). I’d bet eggplant would work. All that aside though, is this just your sneaky way of leading up to a knock your socks off bun recipe? Because if it is, I’d rather make English Muffins. And yes, I have officially lost whatever mind I may have ever possessed.
    Looking forward to more stupendous food from the mind of the master.

  19. Tiffany says:

    These burgers look and sound amazing!