These Walnut-Mushroom Veggie Burgers are a hearty, flavor-packed twist on a classic favorite, perfect for any meal. The earthy richness of mushrooms pairs beautifully with the nutty crunch of walnuts, creating a satisfying texture that’s both tender and robust. A blend of aromatic herbs and spices adds depth, while a hint of smokiness ties it all together. Ready in just under 30 minutes, they’re a quick yet impressive option for busy weeknights or weekend gatherings.
Each bite delivers a symphony of savory flavors, complemented by a golden, slightly crispy exterior. Whether you’re a dedicated vegetarian or just exploring plant-based options, these burgers are sure to delight. Serve them on a toasted bun with your favorite toppings, or enjoy them solo for a wholesome, protein-rich treat. Simple to make yet undeniably gourmet, they’re a delicious way to elevate your burger game.
Ingredients for Walnut-Mushroom Veggie Burgers
- ¼ cup walnuts, toasted and chopped
- 1 teaspoon miso paste
- Extra-virgin olive oil, for drizzling
- 2 shallots, chopped
- 6 ounces mushrooms (mix of cremini & shiitake), chopped small
- Splash of tamari sauce (or soy sauce as a substitute)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Chinese five-spice powder
- Splash of mirin (or rice vinegar as a substitute)
- ¼ teaspoon honey
- 1 large egg, lightly beaten
- ½ cup panko bread crumbs, divided
- 2 to 3 teaspoons sesame seeds
- 6 soft mini slider buns
- Topping options: Chopped scallions, sprouts, sliced avocado, mayo, sriracha, and/or ketchup
Step-by-Step Instructions
- Prepare the walnut-miso paste: Crush the walnuts and miso together to form a chunky paste. Use a mortar & pestle if available.
- Cook the shallots and mushrooms: In a medium pan, heat a drizzle of olive oil over medium heat. Add the shallots and cook for about 1 minute. Add the mushrooms, tamari, garlic powder, onion powder, and five-spice powder. Stir and cook until the mushrooms are softened, 5 to 8 minutes.
- Deglaze and combine: Add a splash of mirin to deglaze the pan, then stir in the walnut-miso paste and drizzle with honey. Remove from heat and transfer to a medium bowl. Let cool for a few minutes.
- Bind the mixture: Stir in the egg and ¼ cup of panko. Chill the mixture in the fridge for 15 minutes to firm up.
- Prepare the coating: Combine the remaining ¼ cup of panko and sesame seeds on a shallow plate.
- Form the patties: Remove the mixture from the fridge and shape into 6 small 3-inch patties. Coat each patty in the breadcrumb mixture, pressing firmly to adhere. If the patties are too soft, chill them for another 10 minutes.
- Cook the patties: Wipe out the pan and drizzle with a few tablespoons of olive oil. Heat over medium heat and cook the patties for 2 to 3 minutes per side, until golden and crispy.
- Serve: Place the patties on mini slider buns and add your favorite toppings. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Walnut-Mushroom Veggie Burgers with these delicious toppings and sauces. Try a creamy sriracha mayo by mixing 2 tablespoons mayo with 1 teaspoon sriracha. Add a fresh crunch with sprouts or sliced avocado, and finish with a drizzle of tamari or ketchup for extra flavor. For a tangy twist, whip up a quick miso-tahini sauce by blending 1 tablespoon miso paste, 2 tablespoons tahini, and a splash of water until smooth.
Make-Ahead Magic: Storage and Reheating Tips
These veggie burgers are perfect for meal prep! Store uncooked patties in an airtight container in the fridge for up to 2 days, or freeze them for up to 1 month. To reheat, simply warm them in a skillet over medium heat for 2-3 minutes per side until heated through. If frozen, let them thaw in the fridge overnight before cooking.
Customize It: Recipe Variations
Switch things up by swapping walnuts for pecans or almonds, or use portobello mushrooms for a meatier texture. For a vegan version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. You can also experiment with different spices, like smoked paprika or cumin, to create your own signature flavor.
Time-Saving Hacks for Busy Cooks
Short on time? Use a food processor to quickly chop the walnuts, shallots, and mushrooms. Pre-toast your walnuts and chop your veggies the night before to save prep time. If you’re in a rush, skip the chilling step and cook the patties immediately—they’ll still taste great, just be a bit more delicate to handle.
Essential Equipment for Success
A mortar and pestle is ideal for crushing the walnuts and miso, but a small food processor or even a fork will work in a pinch. Use a nonstick skillet for easy flipping, and keep a spatula handy to gently press the patties into shape while cooking. A shallow plate or bowl is perfect for coating the patties in panko and sesame seeds.
Walnut-Mushroom Veggie Burgers
Ingredients
- 1/4 cup walnuts, toasted and chopped
- 1 teaspoon miso paste
- Extra-virgin olive oil, for drizzling
- 2 shallots, chopped
- 6 ounces mushrooms (mix of cremini & shiitake), chopped small
- Splash of tamari sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Chinese five-spice powder
- Splash of mirin (or rice vinegar)
- 1/4 teaspoon honey
- 1 large egg, lightly beaten
- 1/2 cup panko bread crumbs, divided
- 2 to 3 teaspoons sesame seeds
- 6 soft mini slider buns
topping options
- Chopped scallions
- Sprouts
- Sliced avocado
- Mayo
- Sriracha and/or ketchup
Instructions
- Crush the walnuts and miso together to form a chunky paste. Use a mortar & pestle if you have one.
- In a medium pan, heat a drizzle of olive oil over medium heat. Add the shallots and let them cook down for about one minute.
- Add the mushrooms, tamari, garlic powder, onion powder and five-spice powder and stir. Cook until the mushrooms are cooked down, 5 to 8 minutes.
- Add a splash of mirin to deglaze the pan, then add in the walnut/miso paste mixture and drizzle with the honey. Stir everything together then remove from the heat and transfer to a medium bowl.
- Set it aside to cool for several minutes before adding the egg.
- Stir in the egg and ¼ cup of the panko, and let the mixture chill in the fridge for 15 minutes.
- Meanwhile, combine the remaining ¼ cup of panko and the sesame seeds on a shallow plate.
- Remove the mixture from fridge and form into 6 small 3-inch patties.
- Lay each patty in the breadcrumbs, then spoon more over the tops to cover. Use your hands to firmly press them into shape. It’s ok if they fall apart a little, but if they’re falling apart too much, let the patties firm up in the fridge for another 10 minutes before you cook them.
- Wipe out the pan you were using before and drizzle in a few tablespoons of olive oil over medium heat. Cook the patties for 2 to 3 minutes per side.
- Serve on buns with desired toppings.