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:

• 1½ cups lightly packed fresh, whole-grain bread crumbs (from 3 to 4 slices, use gluten-free, 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, coconut aminos, 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 coarsely ground. Add the walnuts to the bread crumbs and stir 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 16 to 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; 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.)

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.