Veggie-Nut Burger Lettuce Wraps

Serves 4 | Finish in 50 minutes

Tree nuts are full of flavor, protein, and texture. Combined with mushrooms and other flavorful ingredients, they make delicious veggie burgers. Wrap these gluten-free burgers in lettuce fans for a gluten-free meal or snack.


¾ cup Cremini Mushrooms chopped,
1 cup raw pecans finely chopped (with a few chunks remaining),
1 cup raw walnuts finely chopped (with a few chunks remaining),
½ cup oat bran,
¾ cup instant potato flakes (or two small potatoes, boiled and mashed),
1 ½ Tbsp. Litehouse Italian Herb Blend,
½ tsp. sea salt,
¼ tsp. cracked white pepper,
1 tsp. paprika,
1 ½ cup vegetable broth,
1 tsp. Liquid Smoke,
1 ½ tsp. low-sodium soy sauce,
¼ cup Litehouse Chunky Bleu Cheese Dressing,
Non-stick vegetable spray,


1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well with a silicon spoon or spatula. Spray a baking pan or cookie sheet with non-stick vegetable spray. Using an ice cream scoop (for portion control), take portions of the veggie-nut burger mix from the bowl and place portions on the baking sheet. Shape with your hands to form the burgers to the desired thickness.

2. Place veggie-nut burgers in oven and cook for 20 minutes, checking after 15 minutes. The veggie-nut burgers are done if they are firm and brown around the edges. If not, cook for another 5 minutes. If you formed thick burgers, cook for up to 30 minutes.

3. Serve burgers with curly lettuce (or another type of lettuce with flexible leaves), slices of Vidalia or mild onion, and slices of tomato. Top each veggie-nut burger with a spoonful of Litehouse Chunky Bleu Cheese Dressing.

4. Refrigerate or freeze any leftover veggie-nut burger for later use.

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