Tama's Parmesan Nut Burgers

Parmesan Nut Burger

An economical veggie burger with a satisfyingly crunchy texture from toasted almonds and plenty of flavor from Italian herbs and Parmesan cheese.

Servings: 2

Cook Time: 15 minutes

Pair With: Pair with a fruit-forward Merlot.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


2 tablespoon onion, finely minced

1 clove garlic

3 button or crimini mushrooms

pinch oregano

1/8 teaspoon marjoram

1/4 teaspoon basil

1 egg

1/2 cup grated Parmesan cheese

1/4 cup chopped toasted almonds

approximately 3/4 cup Panko crumbs

olive oil

hamburger bun or roll

toppings of your choice: ketchup, lettuce, tomato, etc.


Coat the bottom of a frying pan with a light film of olive oil, heat over low heat. Add the onion, garlic and mushrooms. Sweat the vegetables (cook without browning) until onion is translucent. Stir in the oregano, marjoram and basil and remove pan from heat to cool.

In a mixing bowl, stir the egg with a fork until well mixed. Add the Parmesan cheese, almonds, Panko and cooled onion mixture (use a spatula to scrape into the mixing bowl). Mix well with enough Panko to form a moist ball. Divide into two parts and pat each one into a patty.

Coat the bottom of a frying pan with oil, heat over medium low and add the patties. Cover the pan with a lid and turn the heat to low. Cook the patties until browned on the bottom, flip with a spatula and brown the other side. Serve on bun with toppings of your choice.


Visit our Wine Store to find a red wine for this recipe.

Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!