Ingredients
Ingredients
- 3 1/2 oz walnuts
- 8 large portobello caps
- olive oil
- 1 slice sourdough or artisanal bread, toasted
- 1/4 cup finely chopped green onion
- 2 large cloves garlic, minced
- 2 large eggs
- 1/2 tsp dry mustard
- 1/2 tsp kosher salt
- freshly ground pepper, to taste
- 2 tsp Worcestershire sauce
- 1 tsp reduced sodium soy sauce
- 1-2 tbsp dry breadcrumbs
- Optional: hamburger buns, condiments and toppings
Mushroom Walnut Burgers
A delicious alternative to traditional burgers, these plant-forward patties are hearty, savory, and packed with umami flavor, combining meaty portobello caps with crunchy walnuts. Blended with garlic, green onion, and simple seasonings, they cook up crisp on the outside and tender inside.
Follow these steps
-
Preheat oven to 400 °F. Spread walnuts out on a half sheet pan or cookie sheet and toast for 8-10 minutes or until beginning to brown. Set aside to cool.
-
Set a cooling rack in a half sheet pan. Brush any dirt off mushroom caps and remove stems. Place stem side down on the rack and lightly oil the tops with olive oil. Roast in a 400 ºF oven for 25 minutes. Once cool enough to handle, fold in half and squeeze out excess liquid. Place in the freezer until cold to the touch, approximately 20 minutes.
-
Set up the Ankarsrum base with the Grater attachment. Place a medium bowl underneath to catch the freshly ground nut meal. Once walnuts are cool, run through the nut grater on the lowest speed, using the plunger to feed them through. You should have 1 cup nut meal.
-
Set up the Ankarsrum base with the Mincer attachment and the 6 mm disc. Place a large bowl underneath with a strainer to catch the freshly ground mushrooms. Cut the portabellas in half and feed through the grinder on medium speed (3 o'clock). Once all the mushrooms are ground, tear the slice of sourdough toast into pieces that will fit through the top of the grinder and use the plunger to push them through.
-
Gently press on the ground mushrooms/breadcrumbs in the strainer to remove any remaining liquid. Transfer to a large bowl. Add remaining ingredients except dry breadcrumbs. Mix together thoroughly. Add 1 tablespoon dry breadcrumbs and if mixture still seems a little wet add remaining tablespoon. Mix until combined.
-
Preheat a nonstick flat griddle or large skillet over medium heat. Divide the mushroom mixture into 6 equal portions and form into a burger shape. Cook for 3-4 minutes on one side, until browned, and then carefully flip and cook another 3-4 minutes on other side.
-
Serve immediately with buns, condiments and toppings.
