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.
Servings 4 people
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
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Salt: 0.84g. Wholemeal buns included within analysis.