This post is sponsored by Williams-Sonoma.
I made these Mushroom and walnut burgers last night, and to be honest, I originally thought it was a disaster because things didn’t go as planned, but in the end, they turned out to be delicious, and in retrospect quite easy to make using my Vitamix S55 personal blender, from Williams- Sonoma. Not sure if you’ve had a chance to check out the other delicious recipes I made with it (like this super delicious Hazelnut Chocolate & Sweet Potato spread), but it is quite a lot of fun to use.
For this recipe, I had originally wanted to chop the mushrooms, but when I tried to do that, it turned into more of a mushroom smoothie hahaha (I’ll need to work on that specific setting). So I just decided to go with it (I wasn’t about to throw all of that food away!) and continued with the other ingredients that I wanted to put in there, namely walnuts and beans. That little Vitamix is so powerful, it only took 30 seconds or so, and the mixture was similar to hummus, which made it easy to drop in the hot pan with big spoonfuls. The tricky part is to be patient enough while cooking, before flipping them over, and being careful during the flipping so that they don’t break apart.
These would probably be good to make ahead of time too, and maybe even freeze them for later use. Quite a quick and easy dinner, totally vegan but looks like ground beef burgers! Perfect for Meatless Monday, or a quick weekend BBQ 😉
P.S. If you wanna check out the Personal Blender Vitamix S55, sold exclusively through Williams-Sonoma, click here.
Note: Although Williams-Sonoma provided me with a free product to review, I was not paid to write this article, and you can be sure all opinions are my own! I would never say I liked a product if I didn’t. 🙂
Mushroom and walnut burgers (vegan, gluten-free)
- 16 oz mushrooms (I used cremini), washed, dried, ends removed
- 1 cup raw walnuts
- 14 oz cannellini beans (14 oz/398 ml) look for BPA-free cans
- 1/3 cup fresh parsley (a big handful)
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1/2 tsp paprika powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- extra-virgin olive oil to cook
- 6 Wholegrain buns
- 2 avocados
- 6 Tbsp naturally fermented sauerkraut (mine had beets in it)
- 1/2 cup sprouts of your choice (I used pea sprouts)
- 1/2 cup healthy mayonnaise of your choice
- To make homemade fries, simply cut some potatoes into thin strips, mix in a large bowl with a generous drizzle of olive oil, a few pinches of ground black pepper, paprika, and Herbes de Provence mix. Then bake in a 450F oven for about 25-30 mins, or until nicely golden and crispy.
- Using a high powered blender (I used my Vitamix S55 personal blender), put all the ingredients, starting with the beans, then the mushrooms, spices, parsley, and walnuts, and start to blend at low speed, pushing the ingredients down using the tamper (that pushing accessory).
- Once smooth (shouldn't take more than 30-45 seconds), remove from the Vitamix using a small rubber spatula.
- Put a large pan over medium heat, add a generous amount of olive oil (you don't want your pan to be dry), and once it's hot, drop the mixture using 2 tablespoons to scoop it into the hot pan. Use the back of the spoon to flatten the mixture a bit, to look like a burger.
- Make sure that you wait long enough before carefully flipping them over, or they will fall apart. If the temperature seems too hot, decrease it a bit, or if it's not roasting, increase it a bit.
- Grill until nice and crispy around the edges, and a bit crunchy on each side, probably about 7 minutes each side.
- Prepare your buns and fixings, and let the burgers 'set' a bit.
- Make your burgers and enjoy right away, along with a side of homemade fries and a green salad.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 509kcal | Fat: 34g | Saturated fat: 4g | Cholesterol: 2mg | Sodium: 693mg | Potassium: 766mg | Carbohydrates: 43g | Fiber: 12g | Sugar: 6g | Protein: 15g | Vitamin A: 9.7% | Vitamin C: 18.6% | Calcium: 12.1% | Iron: 27.7%
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