- recipe -

Mushroom Walnut Burgers

You won’t miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.

Mushroom walnut burger

Makes four servings
Prep time: 20 minutes, plus 30 minutes chilling time
Cook time: 20 minutes

INGREDIENTS

  • 1 tbs. extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 cup walnuts
  • 1/2 cup rolled oats
  • 8 oz. cremini mushrooms
  • 2 cloves garlic, minced
  • 1 tbs. tamari or soy sauce
  • 1 large egg
  • 2 tbs. chopped fresh parsley
  • 2 tsp. dried thyme
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tbs. ghee or other high-heat oil

DIRECTIONS

Heat a 12-inch skillet over medium-high heat for one minute, then add the olive oil and heat until shimmering. Add onion and cook for one minute, then reduce the heat to medium-low and cook for another five minutes.

While the onions cook, put the walnuts in the bowl of a food processor. Pulse to grind to pebble-like texture, then transfer to a large bowl. Place the oats in the processor and grind to a coarse powder. Transfer oats to the bowl with the walnuts.

Place the mushrooms in the processor bowl and pulse until the mushrooms are minced to the texture of ground beef. Scrape the mushrooms into the pan with the onions and raise the heat to medium-high. Stir until the mushrooms are soft and brown, about five minutes. Add the garlic and cook for one minute more, then add the tamari to the pan and cook until dry, reducing the heat if the mushrooms start to stick. When the pan is dry and the mushrooms are tender and browned, remove pan from heat and let cool.

Add the cooled mushrooms to the bowl with the walnut mixture, then add the egg, parsley, thyme, and shredded cheese. Use your hands to mix the ingredients gently but thoroughly. Divide into four equal portions of about 1/3 cup each. Place on a plate and chill for 30 minutes.

Stovetop: Preheat a 12-inch cast-iron or stainless-steel pan over medium-high heat for one to two minutes until hot. Add ghee and tilt to coat the pan. Place the patties in the pan, leaving 1 to 2 inches of space between each. Cook for one minute, then reduce the heat to medium-low and cook for one minute more. Flip and cook an additional two minutes. Continue to flip burgers every two minutes for a total of about 20 minutes, until browned and firm when pressed.

Bake: Place burgers on an oiled sheet pan and bake at 400 degrees F for about 20 minutes, until firm when pressed.

Grill: Preheat the grill on high heat. Place a square of aluminum foil on the hot grill grate, then swab with oil. Place burgers on foil and reduce the heat to medium. Cook for six to 10 minutes per side, until browned and crisp.

is a Minneapolis-based recipe developer and cookbook author.

Photography: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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