Walnut-Mushroom Veggie Burgers

Savory Eats

I was drawn to this recipe because it was called "The Best Veggie Burger You'll Ever Have". Who wouldn't want to try that? I was then directed to my new favorite cooking blog, Love & Lemons where I found these deliciously perfect veggie burgers...

Mushroom and Walnut Veggie Patties with an Asian flair

Ingredients:

*Makes three small veggie burger sliders (I recommend doubling this recipe)

• 1/4 cup walnuts
• 1 tsp miso paste
• Olive oil, for the pan
• 2 shallots, chopped (roughly 1/3 cup)
• 6 ounces mushrooms (I used cremini), chopped
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Chinese five spice powder
• 1 tsp rice vinegar
• 1/4 tsp agave or honey
• 1 large egg, beaten
• 1/2 cup panko bread crumbs (1/4 cup for the mix & 1/4 cup to roll the patties in)
• 1 tsp sesame seeds
• Burger buns (always go for brioche)
• Ketchup and Sriracha sauce

Topping options:

• Sprouts
• Sliced avocado
• Sriracha mayo
• Sriracha ketchup

So many delicious ingredients

Recipe:

1. Crush the walnuts and miso together in a bowl (or with a mortar and pestle) to form a chunky paste. Set aside:

2. In a medium pan, heat a bit of olive oil. Add the chopped shallots and let them cook down for a minute. Add the chopped mushrooms, soy sauce, garlic powder, onion powder, and Chinese five spice powder:

3. Stir together and let cook until the mushrooms cook down (roughly 5 minutes). Add a splash of rice vinegar:

4. Add in the walnut-miso paste and a small drizzle of agave syrup or honey. Combine everything together:

5. Remove from heat and transfer to bowl. Set aside to cool for a few minutes before adding the egg:

6. Mix the beaten egg and 1/4 cup of panko. Add it to the mushroom-walnut veggie patty mix. Let the mixture sit in the fridge for 15-20 minutes:

7. Meanwhile, spread the remaining 1/4 cup of panko and the sesame seeds together on a plate:

8. Remove the mix from the fridge and form into three small patties. Roll each into the panko (if they are falling apart, just stick the mixture back in the fridge for 10 minutes to firm up):

9. Heat a little bit of olive oil in a pan and cook each patty for 2-3 minutes on each side:

10. Mix ketchup and Sriracha sauce to your desired spice level (you will never eat ketchup without Sriracha again, it is SO good):

Sriracha  Crackchup  Ketchup

11. Assemble the sliders, top with whatever you choose, serve with a side of sweet potato fries, and enjoy while hot!

...Nat's on a bun.

...and mine in a lettuce wrap!

The aftermath.

Recipe to print:

1. Crush the walnuts and miso together in a bowl (or with a mortar and pestle) to form a chunky paste. Set aside.
2. In a medium pan, heat a bit of olive oil. Add the chopped shallots and let them cook down for a minute. Add the chopped mushrooms, soy sauce, garlic powder, onion powder, and Chinese five spice powder.
3. Stir together and let cook until the mushrooms cook down (roughly 5 minutes). Add a splash of rice vinegar.
4. Add in the walnut-miso paste and a small drizzle of agave syrup or honey. Combine everything together.
5. Remove from heat and transfer to bowl. Set aside to cool for a few minutes before adding the egg.
6. Mix the beaten egg and 1/4 cup of panko. Add it to the mushroom-walnut veggie patty mix. Let the mixture sit in the fridge for 15-20 minutes.
7. Meanwhile, spread the remaining 1/4 cup of panko and the sesame seeds together on a plate.
8. Remove the mix from the fridge and form into three small patties. Roll each into the panko (if they are falling apart, just stick the mixture back in the fridge for 10 minutes to firm up).
9. Heat a little bit of olive oil in a pan and cook each patty for 2-3 minutes on each side.
10. Mix ketchup and Sriracha sauce to your desired spice level (you will never eat ketchup without Sriracha again, it is SO good).
11. Assemble the sliders, top with whatever you choose, serve with a side of sweet potato fries, and enjoy while hot!