Mighty Meatless Burgers

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Tired of bean 'n' tofu veggie burgers? Try this one! It holds together on the grill and has a nice meaty texture, without the meat! Eat these burgers right out of the pan with your favorite burger fixings, or barbecue on the grill just until charred, or freeze.

Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hrs 10 mins
8 burgers


  • 1 ½ cups chopped walnuts

  • 3 tablespoons olive oil, divided, or more to taste

  • 1 medium yellow onion, minced

  • 4 medium Mushrooms, portobello, raw

  • 4 cloves garlic, minced

  • 2 cups oats

  • ½ cup bread crumbs, or more to taste

  • 3 large eggs, beaten

  • 1 ½ tablespoons ketchup

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon liquid smoke

  • 1 teaspoon dried dill

  • 1 teaspoon dried sage

  • 1 teaspoon freshly ground black pepper

  • 3 cups vegetable broth


  1. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.

  2. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and let cool.

  3. While the nuts are cooling, heat 1 tablespoon oil in a large skillet over medium heat. Add onion to the hot oil and saute until light brown, 5 to 7 minutes. Add mushrooms and garlic; saute until mushrooms are barely cooked, about 4 minutes. Transfer mushroom mixture and any accumulated liquid to a large bowl.

  4. Transfer cooled walnuts to a food processor and pulse until finely ground. Add to the mushroom mixture, along with oats, bread crumbs, eggs, ketchup, Worcestershire sauce, balsamic vinegar, liquid smoke, dill, sage, and pepper. Mix until thoroughly combined and sticky but not wet; if it's wet, add more bread crumbs. Refrigerate for 30 minutes, to overnight.

  5. Form mixture into 8 patties that are somewhat sticky but hold together well.

  6. Heat remaining oil in a large frying pan over medium heat. Add patties and cook until browned on both sides, 3 to 5 minutes total. Add broth and bring to a boil. Reduce heat, cover, and simmer until patties are cooked through, about 25 minutes.

Cook's Note:

You may substitute 1 pound of any fresh mushrooms for the portobello caps. Pecans can be used in place of walnuts, barbecue sauce in place of ketchup, and crushed crackers in place of bread crumbs.

Nutrition Facts (per serving)

363 Calories
24g Fat
30g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 363
% Daily Value *
Total Fat 24g 31%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 300mg 13%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 11g
Vitamin C 3mg 13%
Calcium 80mg 6%
Iron 3mg 17%
Potassium 537mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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