Nut Roast Burgers

Nut Roast Burgers

Too hot for a Roast dinner, but craving a Sunday Nut Roast? That was me yesterday.
Rather than be defeated I would do the next best thing & make a Nut Roast Burger. Really yummy & really easy.

Ingredients for Nut Roast Burgers

Makes 4 Big Ones
  • 100 g Blanched Almonds (You could use whole peanuts here)
  • 1 Onion
  • 2 Garlic Cloves
  • 200 g Chestnut Mushrooms
  • 1 Tin Chickpeas & Aquafaba
  • 3 Blocks Frozen Spinach
  • 180 g Cooked Chestnuts (I used Merchant Gourmet)
  • 4 tbsp Sage & Onion Stuffing Mix
  • (Tesco own brand is Vegan – Have not checked others)
  • Your choice of Oil
  • A little Flour


  • Food Processor or Hand Blender
  • A burger sized metal / plastic ring – (If not just mould with hands)
  • Greaseproof Paper
  • A good non-stick Frying Pan
  • Pastry Brush (not essential)

Creating Nut Roast Burgers

Prep time 20 mins Cook Time 20-30 mins

Phase 1
  1. Wash your hands
  2. Chop the 1 Onion into small dice
  3. Make sure the 200 g Chestnut Mushrooms are clean. Just scrape any dirt off, rather than washing (or they go squishy), peel if you prefer
  4. Peel the 2 Garlic Cloves and roughly slice
  5. Drain the 1 Tin Chickpeas into a bowl & save the Aquafaba
  6. Take out 3 Blocks Frozen Spinach
Phase 2
  1. In a clean Frying Pan dry roast the 100 g Blanched Almonds on a med-high heat for a couple of minutes until a little browned, then set aside in a dish
  2. In the Frying Pan add 2 tbsp Olive Oil & add the Diced Onion, Garlic, Mushrooms & Spinach fry on a med-high heat until most of the juice has disappeared
  3. Now add the drained Chickpeas, Chestnuts & Roasted Almonds, cook for a further couple of mins
  4. Turn off heat & let cool a little
Phase 3
  1. Add the mix to your Food Processor with 6 tbsp Aquafaba (This will be like adding egg-yolk)
  2. Blitz for 30 seconds (In mine, most of the bottom mix blitzed & some of the top did not, which is perfect for texture)
  3. Chuck it back in the pan & add some Sage & Onion Stuffing Mix to get it all combined, add a bit more Aquafaba if it seems dry, add more Stuffing mix if it seems too wet
  4. Now all the flavours are in check for seasoning, add Salt & Pepper to enhance the flavours (you can also add dried herbs here if you fancy)
Phase 4
  1. Cut a piece of Greaseproof paper for a baking tray & turn the Oven on Gas 5
  2. Take the greaseproof paper & lay it on a clean Chopping Board
  3. Get your ring & fill it with the Burger Mix, pressing it down with a spoon, repeat until all the mix is used
  4. Give your Frying Pan a wipe clean (ensure it is dry) & prepare a shallow dish of Flour
  5. Put the Frying pan on a med-high heat with 5 tbsp Oil (you may need to add more throughout as the flour will soak it up)
  6. Place one side of a Burger into the Flour (this will stop it from sticking) and give it a pat to remove any excess flour, turn over & repeat on the other side
  7. Gently place the Burger in the pan & repeat with more Nut Roast Burgers if you have space
  8. Brown on one side and carefully turn over with a turning slice
  9. Once browned on both sides put onto a greaseproof lined baking tray (if the greaseproof is damp from moulding, just flip it over)
  10. Once all the burgers are browned off, give them a brush with some oil & put them in the oven for 10 minutes
  11. Serve in a Vegan Bun (I used Make No Bones Brioche Buns) with Salad (from the garden if you have it!)

Happy Eating

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