Walnuts + mushrooms = the perfect pairing for a "meaty" vegan burger—the savory, earthy flavor profile complements all your favorite toppings. 🍔 Beyond the great taste, our new Walnut Protein Powder is a gluten free way to bind the patties plus it's high in protein, plant-based Omega 3s, and other vital NUTrients.
INGREDIENTS
2 Tbsp olive oil
1 cup onion, minced
2 cloves garlic, minced
16 oz brown button mushrooms, finely chopped
1 Tbsp ground flax + 3 Tbsp warm water
1/2 cup walnuts, pulverized in a food processor
2 tsp miso
1 tsp sea salt
1/2 tsp dried thyme
1 Tbsp tamari
1 cup Octonuts Walnut Protein Powder
Black pepper to taste
HOW TO
Step 1: Preheat your oven to 350°F. Heat the olive oil in a large non-stick skillet. Add the onion, garlic and chopped mushrooms. Sauté for 5-7 minutes over low heat or until the mushrooms are tender and the onions are golden.
Step 2: Mix the ground flax with the warm water and allow it to sit for 5-10 mins to thicken up. Add the ground flax to a medium mixing bowl and then add the cooked mushrooms, walnut, miso, sea salt, dried thyme, tamari and Walnut Protein Powder. Mix until everything is very well combined and sticks together.
Step 3: Form the mixture into patties about 1/2” thick and 2 1/2” in diameter. Place the formed patties onto a sheet pan that’s lined with parchment paper. Place the sheet pan and bake for 25 mins in the oven. Flip the patties halfway through the cooking time.
Step 4: When the patties are done cooking remove them from the oven and allow them to cool for 5-10 mins before handling. Build your burgers on gluten free slider buns (or your bun of choice) and top with ketchup, mustard, lettuce, tomato, onion and pickles.
Prep Time: 15 mins
Cook Time: 25 Mins
Total Time: 40 mins
Serves: 4
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