Ingredients
Veggie Burger Patties
- 1 cup raw walnuts (120 g)
- 3 cups finely diced mushrooms (300 g)
- 1 medium white onion, finely diced (approx. 1 cup, 150 g)
- 2 tsp chili powder
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 cup oats (25 g)
- 1 cup Panko breadcrumbs (100 g)
- 2 tbsp nutritional yeast (15 g)
- 1 tbsp ground flax (7 g)
- ¼ cup packed roughly chopped parsley or cilantro (15 g)
- 1 can (540 mL) black beans, drained and rinsed
- 3 tbsp BBQ sauce (45 g)
- 1 tbsp tamari or soy sauce (15 mL)
- Salt and black pepper, to taste
- 2 tsp oil (for cooking mushrooms and onions)
Instructions
- Toast Walnuts (Optional): Heat a large skillet over medium heat and add the walnuts. Toast for 5-7 minutes, stirring often, until fragrant. Transfer to a plate. This enhances the walnut flavor but can be skipped if preferred.
- Chop Mushrooms and Onion: While toasting walnuts, finely dice mushrooms and onion. Using a food processor to pulse-chop is recommended for a fine, even dice. Process mushrooms first, then onion without cleaning the food processor between.
- Cook Onion and Mushroom: In the same skillet, heat 2 teaspoons of oil over medium-high heat. Add the chopped onion and mushrooms and season with salt and pepper. Sauté for 6-8 minutes until the mushrooms release moisture and most of it evaporates. Stir in chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. Cook for 1 minute until fragrant. Remove from heat.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Blend Dry Ingredients: In the food processor, combine oats, panko breadcrumbs, toasted walnuts, nutritional yeast, ground flaxseed, and herbs. Season with salt and pepper, and pulse briefly to combine, breaking down walnuts slightly but not pulverizing.
- Add Beans and Sauces: Add black beans, BBQ sauce, and tamari to the food processor. Pulse briefly to mix while keeping some whole beans and walnut pieces for texture.
- Combine Everything: Either add the cooked mushrooms and onions to the food processor and pulse to combine or transfer all processed contents to a large mixing bowl and stir together thoroughly. Adjust seasoning with salt and pepper as needed.
- Shape Patties: Using a packed ½ cup measurement of the burger mixture per patty, form 8 large patties and place them on the prepared baking sheet. For smaller burgers, make at least 10 smaller patties. Optionally brush each patty with additional BBQ sauce.
- Bake: Bake patties for 15 minutes. Carefully flip with a spatula and bake for an additional 12-15 minutes until browned and firm. Let rest on the baking sheet for 5-10 minutes; they will firm up further as they cool.
- Serve: Serve the burgers on toasted buns with desired toppings such as vegan cheese, pickles, mustard, sprouts, vegan mayo, tomato slices, lettuce, and red onion.
Notes
- Toasting walnuts enhances their flavor but is optional.
- Don't over-blend the mixture; some texture from beans and walnuts is desirable.
- Use parchment paper on the baking sheet to prevent sticking and for easier cleanup.
- These burgers can be customized with your favorite spices or herbs.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Vegetarian Burger
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
