I’ve been obsessed this summer with nut meat. It has such a silly, giggle-evoking name, but once you try some, those giggles stop. Nut meat has already slyly made an appearance in my Zucchini Bake recipe a few weeks ago, and since then I’ve been making a batch almost every week.
For the most part, I’ve been sprinkling it over greens or mixing it with grains, with the idea of making them into burgers in the back of my mind. Now is the time to make them. Rather than put these patties between two buns, I thought it would be fun to sandwich them between two ripe, thick-cut tomato slices (and we have been talking about tomatoes, so why not?). This burger is also perfect for vegans, vegetarians, or gluten-free eaters that want a grain-free patty. I added some creaminess and more good fats (the walnuts in the patty are also a good source omega-3 fats) with avocado slices. The end result is a refreshing and filling meal that captures summer in one perfect bite.