Vegan Bean Walnut Mushroom Burgers
This Bean Walnut Mushroom Burger hits every mark. It's hefty, has great texture with the walnuts and oats, and it can easily be made in advance and frozen. It needs just a handful of pantry ingredients, but is probably the most flavorful veggie burger you've ever eaten. For gluten-free patties, use certified gluten-free oats and suitable condiments, and serve with a gluten-free bun.
Servings: 8 burger patties
Calories: 164kcal
Ingredients
- 3 cups cooked pinto beans (from 1 cup dried pinto beans, soaked overnight and cooked until tender, or two 15-oz cans, drained)
- ½ cup walnuts (lightly toasted)
- ½ cup rolled oats (use certified gluten-free oats if gluten-free)
- 4 cups cremini mushrooms or button mushrooms (or crimini mushrooms, sliced)
- 2 teaspoon dijon mustard
- 1 teaspoon ketchup
- 1 tsp dried thyme
- 1 teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- Cooking spray (for coating the baking sheet and skillet)
Instructions
- Preheat the oven to 400°F. Spray a cookie sheet with cooking spray. Toss the mushrooms with some salt and pepper. Arrange on the cookie sheet in a single layer. Roast for 20 minutes or until the mushrooms are dry. Place the mushrooms in a food processor and pulse 5-10 times until they are coarsely ground but not in a paste.
- I continue mixing the rest of the ingredients in the food processor. Next, add the walnuts to the food processor bowl, pulse three to four more times until coarsely ground, then add the beans and the oats and pulse three to four times until everything is well mixed. I like some whole beans or large pieces in the mix for more texture.
- Add the ketchup, mustard, garlic powder, salt and black pepper to taste, and the thyme. Pulse a few more times until everything comes together.
- Using your fingers, shape the mixture into eight patties.
- Heat a skillet and coat with cooking spray. Place the patties on the skillet -- I cook four patties at a time in a 12-inch cast iron skillet. Cook four to five minutes each side on medium high heat or until brown spots appear. Flip and cook the other side.
- Once the patties have cooled, you can separate with wax paper and freeze. Throw on the grill when ready to eat, or reheat and serve.
Notes
I serve these topped with a carrot cole slaw and some greens and tahini.
Try these with homemade, fluffy whole wheat hamburger buns.
- The cooking time includes 20 minutes roasting mushrooms and two batches of patties cooked 8-10 minutes each. Start with cooked beans; dried-bean soaking and cooking, and cooling before freezing, take additional time.
Nutrition
Serving: 1burger patty | Calories: 164kcal | Carbohydrates: 22g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Potassium: 548mg | Fiber: 5g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg