ABOUT THE RECIPE:
For years I tried and tried to come up with an easy way to make a great-tasting burger substitute. When paired with a whole-grain bun, this Mushroom-Nut Burger recipe has a hearty texture and robust taste that stands in magnificently for the meat-based version.
Makes 4 Burgers
INGREDIENTS:
1 1/2 cups lightly packed fresh, whole-grain bread crumbs (from 3 to4 slices of bread, use gluten-free bread, if needed, see note)
1 teaspoon Italian seasoning blend (or all-purpose seasoning)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup chopped walnuts
2 cups chopped cremini (baby bella) or white button mushrooms
1/3 cup diced onion
1 teaspoon tamari or additional 1/2 teaspoon salt
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized baking pan with unbleached parchment paper.
Put the bread crumbs, Italian seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut/bread crumb mixture and stir to incorporate.
Using clean hands, scoop up about one-quarter of the mushroom/bread crumb mixture and form it into the shape of a burger and place it on the prepared baking pan. Repeat with the remaining mushroom/bread crumb mixture to form 4 burgers in all (see note).
Bake for 18 minutes. Flip each burger, and bake for an additional 8 to 20 minutes (depending upon how thick your burgers are), or until the burgers are slightly crisp and golden.
Serve on burger buns, topped with lettuce, tomato, sweet onion, mustard, and catsup. These burgers are delightful served with Confetti Oven Fries and Jazzy Purple Coleslaw, or serve the burgers plain with a crisp green salad.
NOTE: To make fresh bread crumbs, put 3 to 4 large slices of whole-grain bread in a blender or food processor and process into coarse crumbs. To make gluten-free bread crumbs, use your favorite gluten-free bread in place of the whole-grain bread.
NOTE: If preferred, you can form more uniform burgers by, placing a 3- to 4-inch round cookie cutter ring on the parchment. Pack one-quarter of the mushroom/bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. Repeat with the remaining mushroom/bread crumb mixture to make 4 burgers.
Ingredients
Directions
ABOUT THE RECIPE:
For years I tried and tried to come up with an easy way to make a great-tasting burger substitute. When paired with a whole-grain bun, this Mushroom-Nut Burger recipe has a hearty texture and robust taste that stands in magnificently for the meat-based version.
Makes 4 Burgers
INGREDIENTS:
1 1/2 cups lightly packed fresh, whole-grain bread crumbs (from 3 to4 slices of bread, use gluten-free bread, if needed, see note)
1 teaspoon Italian seasoning blend (or all-purpose seasoning)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup chopped walnuts
2 cups chopped cremini (baby bella) or white button mushrooms
1/3 cup diced onion
1 teaspoon tamari or additional 1/2 teaspoon salt
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized baking pan with unbleached parchment paper.
Put the bread crumbs, Italian seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky purée. Add the mushroom mixture to the walnut/bread crumb mixture and stir to incorporate.
Using clean hands, scoop up about one-quarter of the mushroom/bread crumb mixture and form it into the shape of a burger and place it on the prepared baking pan. Repeat with the remaining mushroom/bread crumb mixture to form 4 burgers in all (see note).
Bake for 18 minutes. Flip each burger, and bake for an additional 8 to 20 minutes (depending upon how thick your burgers are), or until the burgers are slightly crisp and golden.
Serve on burger buns, topped with lettuce, tomato, sweet onion, mustard, and catsup. These burgers are delightful served with Confetti Oven Fries and Jazzy Purple Coleslaw, or serve the burgers plain with a crisp green salad.
NOTE: To make fresh bread crumbs, put 3 to 4 large slices of whole-grain bread in a blender or food processor and process into coarse crumbs. To make gluten-free bread crumbs, use your favorite gluten-free bread in place of the whole-grain bread.
NOTE: If preferred, you can form more uniform burgers by, placing a 3- to 4-inch round cookie cutter ring on the parchment. Pack one-quarter of the mushroom/bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. Repeat with the remaining mushroom/bread crumb mixture to make 4 burgers.