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 minutesminutes
Servings 4people
Calories 2073kcal
Ingredients
You’ll need:
For the burgers:
250gmushroomsfinely chopped
2tbspolive oil
1x 400g tin of black beansdrained
70gCalifornia walnutsfinely chopped
1tspground cumin
1tspground coriander
2garlic clovesminced
4tbspbread crumbsthis recipe uses panko, but regular breadcrumbs can be used
Salt and pepper
170gplant-based alternative to yogurt
A squeeze of lemon juice
For the cucumber salad:
150gcucumberthinly sliced
35gCalifornia walnutstoasted and roughly chopped
1tbsplemon juice
1tspfinely chopped fresh dill
A drizzle of walnut oil
4buns of your choicebrioche or wholemeal work well
Instructions
Method
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.
Notes
Salt: 0.84g. Wholemeal buns included within analysis.