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Hazelnut Veggie Burgers

Hazelnut Veggie Burgers

This delicious Hazelnut Veggie Burgers recipe is taken from the beautiful Around Britain Cookbook.

Best British Regional Recipes: South East

Hazelnuts, also called filberts, are grown in Kent. The nuts have a creamy, earthy flavour, and are popular in chocolate recipes. Here they give a real nuttiness to these burgers.

Hazelnut Veggie Burgers


Olive oil 5 tbsp

Onion 1, peeled and finely chopped

Celery 1 stick, trimmed and finely chopped

Carrot 1, peeled and grated

Whole blanched hazelnuts 100g packet

Mixed pulses 420g can

Chopped parsley 3 tbsp

Salt and freshly ground black pepper

Wholemeal flour 2 tbsp



Heat 1 tbsp oil in a frying pan and gently fry the vegetables, stirring, for 5 minutes until softened but not browned. Set aside to cool.


Meanwhile, finely grind half the hazelnuts in a blender or spice grinder, and chop the remainder. Heat a frying pan for about 2 minutes until very hot and then add the ground and chopped nuts. Cook, stirring constantly, for about 2 minutes, until the nuts turn light brown. Transfer to a heatproof plate and allow to cool.


Drain and rinse the pulses, and mash well using a potato masher or large fork, or purée in a blender or food processor for a few seconds to make a thick paste.


When the vegetables and nuts are cool, place in a bowl and add the mashed pulses, parsley and plenty of seasoning. Mix well, using the pulses to hold the mixture together. Cover and chill for 1 hour.


Divide the mixture into four equal portions and form each into a 10cm (4in) burger – if the mixture sticks to your hands, it will help if you wet them with cold water. Put the flour on a plate and season. Lightly coat each burger on both sides with the flour.


Heat the remaining oil in a large frying pan and gently fry the burgers for 10–12 minutes, carefully turning using a fish slice, until lightly golden on both sides. Drain well. The burgers are ideal served in a fresh roll with crispy salad, or as a main meal with accompanying vegetables.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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