How to make mushroom and walnut burgers with cucumber salad
Mixed with mushrooms and beans, walnuts add a slightly meaty texture to these vegetarian burgers and bring a delicious nutty flavour
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Prep time: 30 mins
Serves 4
For the burgers
250g mushrooms, finely chopped
2tbsp olive oil
1 x 400g tin of black beans, drained
70g walnuts, finely chopped
1tsp ground cumin
1tsp ground coriander
2 garlic cloves, minced
4tbsp bread crumbs (this recipe uses panko, but regular breadcrumbs can be used)
Salt and pepper
170g plant-based alternative to yoghurt
A squeeze of lemon juice
For the cucumber salad
150g cucumber, thinly sliced
35g walnuts, toasted and roughly chopped
1tbsp lemon juice
1tsp finely chopped fresh dill
A drizzle of oil
4 buns of your choice (brioche or wholemeal work well)
Place the mushrooms and a teaspoon of the oil into a medium sized non-stick frying pan. Season with a pinch of salt and sauté over a medium heat until they’re a rich dark brown.
Place the cooked mushrooms, black beans, California walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four burgers.
Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside.
Mix together the cucumber salad ingredients, adding the walnut oil at the end. Place the remaining oil into the frying pan you were using earlier and fry the burgers for 2-3 minutes on each side. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.
Recipe from California Walnuts (californiawalnuts.uk)
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