These Mushroom Walnut Burgers are my favourite veggie burgers hands-down. They're juicy and rich and super flavourful. You don't need too many ingredients to make them, and they are a piece of cake to make.
75gramsfresh or dry bread crumbsUse GF bread if needed
1egg substitute (or an actual egg)*See recipe notes
2teaspoonsVegetarian Worcestershire sauce *Soy sauce also works
1teaspoonsalt
2teaspoonsoilfor frying
Instructions
Load up your food processor with the walnuts, chopped onion, garlic, and mushrooms. Pulse until you have a coarsely but evenly chopped mixture.
Heat a sauté pan over medium-high heat and add a teaspoon of oil. Transfer the mushroom walnut mixture to the pan, and fry, while stirring, for 7-9 minutes. While that’s cooking, grind the black beans in the food processor until they are coarsely chopped.
Remove the pan from the heat and allow the mixture to cool for several minutes before stirring in the bread crumbs, the chopped black beans, the Worcestershire sauce and the egg substitute. Mix well to combine, and chill the burger mixture for 20 minutes to an hour.
Divide the mixture into six portions, and form into patties. You might need to wet your hands for this part so the mixture doesn’t stick to your hands.
Add a drizzle of oil to a large nonstick or cast-iron pan or griddle, and heat over medium-high. When the pan is hot, lay the patties into the pan (be careful not to splash hot oil on yourself). Cook for 4-5 minutes on one side, then flip them and cook for another 3-4 minutes.
Dress up your bun of choice with whatever toppings you fancy, and you’ve got burgers!
Video
Notes
Egg substitutes
Use 60-70 grams (1/4 cup) of the juice from the can of black beans
Make a flax egg by mixing 1 Tbsp ground flax seed with 2.5 Tbsp water and letting it sit for 5 minutes
Use "Just Egg" or another store bought egg substitute
Wondering about other allergy/sensitivity-friendly modifications? My mom wrote a companion article sharing her experience to help guide you.