California Walnut and Mushroom Burgers with Cucumber and Walnut Salad

Walnuts add a meaty texture to this burger, blending perfectly with the mushrooms. The California walnut and cucumber salad adds an extra level of nuttiness enhanced by a drizzle of walnut oil.
Course lunch
Prep Time 30 minutes
Servings 4 people
Calories 2073kcal


You’ll need:

    For the burgers:

    • 250 g mushrooms finely chopped
    • 2 tbsp olive oil
    • 1 x 400g tin of black beans drained
    • 70 g California walnuts finely chopped
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 2 garlic cloves minced
    • 4 tbsp bread crumbs this recipe uses panko, but regular breadcrumbs can be used
    • Salt and pepper
    • 170 g plant-based alternative to yogurt
    • A squeeze of lemon juice

    For the cucumber salad:

    • 150 g cucumber thinly sliced
    • 35 g California walnuts toasted and roughly chopped
    • 1 tbsp lemon juice
    • 1 tsp finely chopped fresh dill
    • A drizzle of walnut 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.


    Serving: 302g | Calories: 2073kcal | Carbohydrates: 33.1g | Protein: 15.8g | Fat: 34.3g | Saturated Fat: 6.5g | Sodium: 348mg | Fibre: 8.5g | Sugar: 4.8g


    Salt: 0.84g. Wholemeal buns included within analysis. 
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