Walnut-Mushroom Veggie Burgers Recipe

Walnuts: These provide a rich, nutty flavor and a satisfying crunch to the patties.

Mushrooms: Finely chopped mushrooms add a savory, umami taste and help to keep the burgers moist.

Breadcrumbs: These help to bind the mixture together and give the patties structure.

Parmesan cheese: Adds a salty, cheesy flavor that complements the other ingredients.

Egg: Acts as a binder to hold the patties together.

Garlic: Minced garlic adds a pungent, aromatic flavor.

Soy sauce: Provides a depth of flavor and a touch of saltiness.

Olive oil: Used for cooking the patties to a golden brown.

When forming the patties, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and help you shape the burgers more easily. Additionally, pressing the mixture firmly will ensure the patties hold together better during cooking.

• walnuts - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, making them a good alternative to walnuts.

• mushrooms - Substitute with eggplant: Finely chopped eggplant can mimic the texture and umami flavor of mushrooms.

• breadcrumbs - Substitute with rolled oats: Rolled oats can be ground slightly to provide a similar binding and texture as breadcrumbs.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative to parmesan cheese.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can act as a binder similar to a regular egg.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar savory flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• Allow the veggie burgers to cool completely before storing. This prevents condensation, which can make the patties soggy.

• For short-term storage, place the veggie burgers in an airtight container. Layer parchment paper between each patty to prevent them from sticking together. Store in the refrigerator for up to 3 days.

• For longer storage, consider freezing the veggie burgers. First, place the patties on a baking sheet lined with parchment paper and freeze them for about 1-2 hours, or until they are firm. This step ensures they won't stick together when stored.

• Once the veggie burgers are firm, transfer them to a freezer-safe bag or container. Again, layer parchment paper between each patty to prevent sticking. Label the container with the date to keep track of freshness.

• When ready to use, thaw the veggie burgers in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed veggie burgers on a baking sheet and bake for about 10 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for 3-4 minutes on each side.

• If you prefer a crispier texture, you can also reheat the veggie burgers directly from frozen. Simply add a few extra minutes to the baking or skillet cooking time.

• Avoid microwaving the veggie burgers as it can make them rubbery and unevenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the veggie burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method helps maintain the crispiness of the exterior while ensuring the inside is warm.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the veggie burgers in the skillet and cook for about 3-4 minutes on each side, or until heated through. This method is quick and helps retain the flavor and texture of the burgers.

• Microwave Method: Place the veggie burgers on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may slightly alter the texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the veggie burgers in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for maintaining a crunchy exterior.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the veggie burgers on the toaster oven tray. Heat for about 10-12 minutes, or until warmed through. This method is convenient and effective for small batches.

• Food processor: Used to pulse the walnuts until they are finely ground.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Skillet: Used to cook the patties on the stovetop until they are golden brown.

• Spatula: Handy for flipping the patties in the skillet.

• Baking sheet: For transferring the patties to the oven to finish cooking.

• Oven: Preheated to 350°F (175°C) to bake the patties.

• Measuring cups: To measure out the walnuts, breadcrumbs, and parmesan cheese.

• Measuring spoons: To measure the soy sauce and olive oil.

• Knife: For finely chopping the mushrooms and mincing the garlic.

• Cutting board: A surface to chop the mushrooms and garlic.

Prepare ingredients in advance: Chop mushrooms and walnuts the night before to save time on the day of cooking.

Use a food processor: Quickly pulse walnuts and breadcrumbs together for a uniform texture.

Preheat the oven early: Start preheating the oven while you mix the burger mixture to save time.

Form patties ahead: Shape the burger patties and store them in the fridge until ready to cook.

Cook in batches: Use a large skillet to cook multiple patties at once, reducing overall cooking time.