Walnut-Mushroom Veggie Burgers

walnut-miso mushroom veggie burgers / loveandlemons.com

I’m so excited to be guest posting this recipe on A Cup of Jo’s “best you’ll ever have” series. Although, I have to say, it was a little bit daunting to come up with something that was going to be called “the best.”

Of course we think this veggie burger is the best we’ve ever had… but since tastes are subjective, I’m hoping you at least find this to be “a pretty darn good one.”

walnut-miso mushroom veggie burgers / loveandlemons.com

While I love both chickpea and black bean patties, I didn’t go that route because I don’t love them between bread… they can get a little dense and starchy for my taste.

However, this walnut-mushroom patty – perfect between bread. Chopped up mushrooms create a sort of meaty quality without becoming dry. The walnut-miso paste creates a really rich flavor, and also helps bind the burger together.

Since this is an asian take on a veggie burger, I stirred some sriracha into my ketchup… and not pictured (but delicious with these) are some sliced avocados and a little bit of Japanese Kewpie mayo.

walnut-miso veggie burgers / loveandlemons.com

walnut-mushroom veggie burgers
 
Serves: makes about 6 mini-sliders (serves 2 people)
Ingredients
  • ¼ cup walnuts, toasted
  • 1 tsp. miso paste
  • olive oil, for the pan
  • 2 shallots, chopped (about ⅓ cup)
  • 6 oz. mushrooms (mix of cremini & shittakes), chopped small
  • splash of soy sauce
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. chinese five spice powder
  • Splash of mirin (or rice vinegar)
  • ¼ tsp. of honey
  • 1 large egg, lightly beaten
  • ½ cup panko (1/4 cup into the mix, ¼ to roll the patties in)
  • A few teaspoons sesame seeds
  • 6 mini slider buns (soft ones)
topping options:
  • chopped scallions
  • sprouts
  • sliced avocado
  • mayo
  • sriracha + ketchup
Instructions
  1. Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).
  2. In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.
  3. Add the egg and ¼ cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.
  4. Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it's ok if they fall apart a little. If they're falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.
  5. Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.
Notes
I prefer these as mini's because they hold together better if they're small.

For a heartier burger (optional) mix in ¼ cup of pre-cooked brown rice before forming into patties.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

46 comments

  1. joanna goddard from joannagoddard.blogspot.com on said:

    thank you again, jeanine!!!

  2. Lauren from gourmetveggiemama.com on said:

    Mmm… sounds amazing! Hopping over to check out the recipe.

  3. YUM! These look amazing!! I totally agree about the bean patty with bread. I usually opt out of the bun and just pile on the veggies instead. Can’t wait to try these WITH the bun!

    PS. Loved your post on Camille Styles today! Congrats on all the features :)

    • jeanine from loveandlemons.com on said:

      I know, I usually eat them on top of some sort of salad. And actually, these are good that way too :)

  4. Bonnie from veghot.com on said:

    This is simply gorgeous! I love this blog, the pictures are always so clean and inspiring to make the recipe! Thank you!

  5. These look really delish!!! The pictures are so inviting!!! Can’t wait to try this sometime soon!

  6. sandra from meadowscooks.blogspot.com on said:

    these look so hearty and the walnut-miso paste sounds divine.

  7. billow and brine from billowandbrine.wordpress.com on said:

    These look delicious, veggie burgers are the best, and dare I say better then hamburgers.

  8. Claire L from justblitherblather.wordpress.com on said:

    Mmmm, this looks like a veggie burger I can get behind! I totally agree about bean-based veggie burgers being too starchy. I shy away from veggie burgers for that very reason. Usually I just go for grilled portobellos, but this looks more exciting and tasty than that. Thanks for sharing!

  9. Courtney Jones from thefigtree.blogspot.com on said:

    Oh wow….these look perfect! I love all of the flavours in these burgers!

  10. They look pretty darn awesome! Plus, I’ve always loved mushrooms as a meaty stand-in.

    • jeanine from loveandlemons.com on said:

      me too, don’t know how I would live without mushrooms :)

  11. Dinner-Pal from dinner-pal.com on said:

    Looks like you did an excellent job! Totally new recipe to me and seems easy enough to cook. Thank you for sharing

    • jeanine from loveandlemons.com on said:

      thanks!

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  13. Ann on said:

    Just made these for a bunch of meat eaters. They LOVED them. They turned out just like the pictures and were delicious. We will definitely make again. I will try doubling or tripling the recipe for a crowd.

    • jeanine from loveandlemons.com on said:

      yay, I’m so glad everyone liked them!

  14. What an AMAZING idea!!! Adding nuts to anything savory is a novel idea in my book. I try to also incorporate it wherever I can!

    I must try these the second I can. Currently I have only utilized nuts, such as spiced pecans, in things like deviled eggs, salads and some ethnic dishes. Thanks for the inspiration!

    • jeanine from loveandlemons.com on said:

      they’re so good in these, I hope you like them!

  15. Brooke on said:

    We made last night and they are absolutely delicious! Even my sceptic sister loved and asked for seconds. Double the recipe if you are more than 3 ppl and definitely recommend with Sriracha. Thx for a great recipe

  16. These are FABULOUS! I can’t wait to try them out myself…thanks for sharing!

    -Shannon

  17. Beth on said:

    Have you tried baking these instead of pan frying? If so (or even if not), do you have thoughts about temperature and timing? Thanks!

    • jeanine from loveandlemons.com on said:

      Hi Beth,

      I did while I was testing these, but I think we liked the pan cooked ones slightly better. I can’t quite remember the temp and time, but I’d say probably 350-400 degrees for 15 or so minutes, flipping halfway through. If you have a broiler in your oven, I’d broil them for a minute or so at the end to get some browning on the surface.

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  20. Lindsay from apronadventures.com on said:

    OMG I can’t rave about these enough! We were literally licking our fingers after we were done with them. I ended up making 3 larger burgers out of this and found they weren’t too difficult to handle, even without adding brown rice. Just scooped some of the bread out of a regular hamburger bun so they had a little place to nestle. Thanks for sharing!

  21. alice on said:

    i have a ton of mini portabella mushrooms in my fridge. do you think it will be okay to use all portabella? Planning on trying these today!

    • jeanine from loveandlemons.com on said:

      yep, they’ll be just fine!

  22. Roni on said:

    Absolutely delicious! I made them for dinner this evening for meatless Mondays and this one will be on regular rotation for future Mondays.

    • jeanine from loveandlemons.com on said:

      so glad you liked it!

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  24. Alex on said:

    We tried these tonight, they were really great! The sriracha ketchup was a great addition to balance out the taste of the burgers. Yum!

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  27. Gabrielle from cookingpeacebypiece.wordpress.com on said:

    I have been following your blog a couple years now and had to write how much I absolutely love this recipe. I’m in charge of food and wine pairings at a winery and made 400 of these babies for an event and they were a huge hit! I’ve made the recipe several times, but for this many I had to bake them and they turned out just fine, I just sprayed the tops of them with PAM to mimic the pan frying. The sriracha ketchup was the perfect addition on top and went amazingly well with a good grenache or syrah. The perfect vegetarian option for wine! Thank you so much, I love this site!!

  28. Josefin on said:

    I made these with the egg Substitute “veg egg” and omitted the honey. So impressed with the result. The combination of Walnut-miso paste and mushrooms is AMAZING!! Thanks for this wonderful recipe :)

    Very inspiring Blog!

    • jeanine from loveandlemons.com on said:

      I’m so glad the veg egg worked out, yay! Glad you liked – I just love that flavor combo :)

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  31. Rose on said:

    Could you make these without the panko. They sound delicious but looking to make them gluten free. Thanks!!

  32. charmi from charmipena.com on said:

    I want to make these so bad!! But I can’t do walnut because of my kids allergies…any alternative ideas? My kids actually EAT the things I make from here, lol.

  33. Susy Slais on said:

    Hi Jeanine,
    I’m thinking about making this burger, but my only doubt is about the miso paste . . . which type of miso did you use for this recipe? There’re several kinds (white, awase, shiro, red, dark aged, mild, just to mention some) and I wouldn’t want to use the wrong one! Thank you! :)

      • Susy Slais on said:

        Thank you so much!!! Have a nice weekend!!! :)

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