These Walnut Burgers are a meatless burger loaded with juicy mushrooms and delicious walnuts! These vegetarian patties have the best meaty texture and are perfect for stacking!
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Tie on your bib, we’re making walnut burgers!
There is a hotel in Trempealeau, Wisconsin, a neighboring city here, that is famous for their walnut burger. They serve it in pretty much every restaurant in a 25 mile radius and you can even buy them in the grocery store (for a very hefty price).
I order this walnut burger pretty much everywhere I go because it is a magical combination of ingredients that gives you a thin, firm patty. I wanted to recreate this at home and while I didn’t totally nail a direct comparison, what I came up with was a really delicious, juicy alternative to a bean burger.
What makes walnut burgers the best veggie burger
Mushrooms give these walnut burgers lots of juicy goodness while the walnuts and breadcrumbs keep it together and firm it up. Our local drive in serves their walnut burgers with just lettuce and honey mustard. I like to keep it simple with cheese, lettuce, and ketchup, but you can add any toppings that strike your fancy!
Ingredients
- Olive oil
- Garlic
- Cremini mushrooms
- Shitake mushrooms
- Onion
- Walnuts
- Panko breadcrumbs
- Egg
- Salt & pepper
How to make walnut burgers
- Heat 1 teaspoon olive oil in a large pan over medium heat.
- Add garlic and cook, stirring for 30 seconds or until garlic is fragrant.
- Add the mushrooms and onions and continue to cook, stirring occasionally, until softened, 5-8 minutes.
- Place walnuts in a food processor and pulse until powdery but not sticky.
- Add the mushroom mixture and process until well combined and there are no recognizable ingredients.
- Transfer the mixture to a large bowl. Add the breadcrumbs, egg, and season with salt and pepper. Stir until the mixture is well combined. Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.
- Form the mixture into four thin patties.
- In a cast iron or non-stick pan, heat 2-3 tablespoons olive oil over medium heat. Once hot, add the patties and allow to cook 2-3 minutes per side until a deep brown color. Transfer to a paper towel lined plate and serve on buns with all your favorite burger fixings.
Top tips
How to clean mushrooms
Mushrooms often come packed with a little dirt still clinging to them. I do not recommend rinsing or soaking mushrooms with water. This is because they can absorb some of the water, making it difficult to brown them while cooking.
Instead, wipe them with a damp cloth to remove the dirt. This will keep them clean without the other negative side effects.
The best food processor for veggie burgers
My Cuisinart Food Processor has been with me for years and always does a great job. The 14 cup bowl has plenty of room for most jobs, including this recipe (or a double of it!).
Vent the food processor
If you’re blending your veggies while they’re still hot, be sure to vent the food processor while running it to let steam escape. I do this by slightly lifting or removing the feed tube.
How to form veggie patties
Forming veggie burger patties is similar to forming regular burger patties, but can be tricky because sometimes the mixture can be sticky. This recipe is really nice because the mixture doesn’t stick to your hands too much. If you find it sticking, just add a little more of the panko breadcrumbs until it holds together better.
Start by getting your burger mixture into an even round in the bowl, then score it with your hand into four equal portions. Grab the first portion and form it into a tight ball.
Use the hand you’re holding the ball in to start pressing it down with your fingers into your palm. Do this a little at a time so you don’t totally break through it, and allow the curve of your hand to form the edge of the patty.
Use your other hand to support the ball and press in the edges to keep a nice circle. As it flattens into a patty you can press it between both hands to even it out.
It’s better for the patty to be more thin in the middle than rounded. Be sure to watch the video on this page to see exactly how I do this!
How to store
Leftovers can be kept in a covered container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
To reheat walnut burgers, pop them in the microwave for 30-60 seconds (or longer for frozen) or warm them in a skillet with a little bit of olive oil over medium low heat until warm and lightly crisp on the outside.
If reheating from frozen, thaw first in the refrigerator overnight or in the microwave for a few extra seconds.
Tips for customizing your walnut burger
- Top with onion rings or fried cheese curds for some serious crunch
- Top with sliced or diced red onion, beefsteak tomato, and mayo
- Skip the bun and crumble onto a salad or in a tortilla with lettuce and cheese
- Replace the panko with gluten free breadcrumbs for a gluten-free version
- Top with vegetarian chili
- I haven’t tested vegan egg options, but if you do share your results in the comments!
FAQ
A walnut burger is a veggie burger where the primary protein source is walnuts. This recipe also uses mushrooms to create the perfect taste and texture!
Walnut burgers taste surprisingly meaty, but ultimately taste like their ingredients, so if you like mushrooms, walnuts, and onions, you’ll love these!
Chilling the mixture makes it easier to form patties by hand and helps the burgers hold together better as they cook. If you skip this step I cannot guarantee that your burgers will hold together.
More veggie burger recipes
What to serve with walnut burgers
- Sweet potato fries with avocado dipping sauce
- Oven Baked Potato Wedges
- Steamed Corn on the Cob
- Creamy No Mayo Coleslaw
- Frozen Curly Fries in the Air Fryer
- Air Fryer Shoestring Fries
- Air Fryer Asparagus
- The Best Easy Vegan Salad
- Vegan Orzo Pasta Salad
- Rosemary Potatoes
- Pearl Barley Salad
- Chimichurri Chip Dip
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Walnut Burger
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, roughly chopped
- 4 ounces shiitake mushrooms, roughly chopped
- 1 small onion, finely chopped
- ¾ cup walnuts
- 1 cup panko breadcrumbs
- 1 egg, beaten
- Coarse kosher salt and freshly ground black pepper
- 2-3 tablespoons olive oil
Instructions
- Heat 1 teaspoon olive oil in a large pan over medium heat. Add garlic and cook, stirring for 30 seconds or until garlic is fragrant.
- Add the mushrooms and onions and continue to cook, stirring occasionally, until softened, 5-8 minutes.
- Place walnuts in a food processor and pulse until powdery but not sticky.
- Add the mushroom mixture and process until well combined and there are no recognizable ingredients. If the mushrooms are still hot I usually open the feeding tube on the processor a bit to let steam out while I process.
- Transfer the mixture to a large bowl. Add the breadcrumbs, egg, and season with salt and pepper. Stir until the mixture is well combined.
- Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes. You can also prepare this mixture in the morning and let rest in the refrigerator until supper time.
- Form the mixture into four thin patties. If you make them thick it will be hard to get them to cook through before the outside is done.
- In a cast iron or non-stick pan, heat 2-3 tablespoons olive oil over medium heat. Once hot, add the patties and allow to cook 2-3 minutes per side until a deep brown color. Transfer to a paper towel lined plate and serve on buns with all your favorite burger fixings.
Traci says
Ok Lindsay…I can’t wait to try this beauty on for size! I’ve been wanting to dial in a reliable non-meat burger, esp one with walnuts. This looks like my thing…and I already know it’s gonna be gooooood! Thanks for the recipe inspo 🙂
Lindsay Moe says
Yayyy! Let me know what you think!
Holly says
I am so excited to try these! I remember my first Walnut Burger at the Trempeleau Hotel waaaaay back in the early 90’s! I was hooked. Bought them at the La Crosse Co-op when I could afford it (I was a poor college student…). I moved to Minnesota a little later and am now in North Carolina and I can say that I long for the taste of these quite often. Thanks for hooking up a fellow Wisconsinite with a favorite flavor memory!
Yay!
Lindsay Moe says
What a great story! They are SO expensive to buy at the store! I hope you enjoy!
Ann E Ruthsdottir says
What can I substitute for the bread crumbs?
Lindsay Moe says
If gluten is a concern, I would recommend gluten free breadcrumbs or gluten free pretzels run through a food processor until they are fine crumbs. You could also use oatmeal (regular or gluten-free).
Shells says
Going to make today! I loved these at the hotel way back when they served them with alfalfa sprouts on it, not sure if they still do that or not. So yummy. We get them whenever we go home to Lse at the co-op!
Jody says
I live in Wisconsin part-time and in Iowa the other part of the time. I’ve been to trempealeau many times and I have enjoyed their Walnut burgers. Yes they are a little spendy but they are worth every penny. I was delighted when I found your recipe I made it right away. It was wonderful. Thank you so much for taking the time to put it out there for the rest of us.
Lindsay Moe says
This comment made my day. Thanks so much for taking the time to leave it, and I’m so glad you enjoyed it!