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.
Enjoy!
ECP xo
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)
Ingredients
- 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
Fixings
- 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
Instructions
- 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: 485% | Vitamin C: 15.3% | Calcium: 121% | Iron: 5%
Note: This post may contain affiliate links.
Gwen @ Delightful Adventures says
The best recipes are always those that you think are going to be a disaster but turn out to be great in the end 🙂 Glad it turned out for you. I love trying new veggie burger recipes and I like how you use walnuts in your burger. Adding this one to the list. Thank you!
Eyecandypopper says
Thanks Gwen! You’re totally right 😉 I hope you enjoy this one!
Pure Ella says
Yum! These look amazing! And way to go saving the day with this recipe 🙂
ps. I want that Vitamix!!! 🙂
Eyecandypopper says
Thanks! haha sometimes the best recipes… just happen! 🙂 It’s an awesome machine, I highly recommend it!
Abbey says
Beans and grains are not Paleo…
Eyecandypopper says
Really?? I knew about the grains (there’s no grain in the burgers) but didn’t know about the beans. Thanks for letting me know. I will update. Too many rules to keep up with! haha
Sarah says
Any ideas for sub for the beans? Thought of sweet potatoes but might be too strong a flavor
Eyecandypopper says
Unfortunately, the beans are necessary to bind the burger together (acting like eggs) and add substance to the texture of the patties. Without it, you’ll have a lot less quantity of burgers to work with and the ingredients won’t stick together. I have made burgers with sweet potatoes before that were delicious, but I had also used some chickpeas as well. Sorry, I can’t think of anything at the top of my head… Are you allergic to beans?
Abbey says
Yeah, legumes are off limits for Paleos. I don’t eat them myself but hey, they’re better than what the majority of Americans eat. And no problem 🙂
Eyecandypopper says
Oh right, I keep forgetting about that. haha I think legumes are so awesome! 🙂 I’m sorry I couldn’t help you anymore, I’m usually pretty creative with substitutions, but can’t think of anything with this one…
Monique says
I would think maybe some mashed cauliflower or potato/sweet potato might work. I want to try making these on my next whole 30 so I will probably try with a mix of white potato (which are allowed on whole30) and cauliflower mash. Will report back on the results.
Eyecandypopper says
Sounds delicious
Stephanie Garrett says
I’m going to sub the beans for a cup of cauliflower with a couple tbsp of tapioca starch. That will keep it lower carb and add that binding agent needed to hold everything together.
Eyecandypopper says
That’s a good idea! Although there is nothing wrong with whole food carbs or beans 😉 The beans also provide some proteins. I’m sure yours was delicious too!
Kevin says
Thank you for the recipe, Im going to try it this munite.
Eyecandypopper says
You’re welcome! I hope you enjoyed it!