Mushroom Nut Burgers

Mushroom Nut Burgers


  • 1 tablespoon olive oil
  • 1 cup mushrooms, chopped
  • 1/2 cup assorted nuts—cashews, brazil nuts, almonds, sunflower seeds
  • 1 medium sized carrot, chopped
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 2 tablespoons ground flax seed
  • 1/4 cup water, or more to create desired consistency
  • 1 cup bread crumbs
  • 2 tablespoons ketchup
  • 1 teaspoon vegetarian Worcestershire sauce or soy sauce
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • flour, for dredging
  • more oil, for frying


Saute mushrooms in oil until dry, about 10 minutes.

Meanwhile, grind nuts in a food processor until finely ground. Add chopped carrot, onion and garlic and process until ingredients are combined. Place mixture in a bowl with other ingredients, including mushrooms. Mix thoroughly & shape into patties. (Makes 4-6)

Dredge each patty in flour & pan fry in oil for around 7 minutes each side, medium heat.

Serve warm with grilled eggplant, top with a slice of tomato, cashew cheese & cilantro wasabi mayo.

Notes on ingredients: A variety of nuts were used, including selenium-rich Brazil nuts. The patties could be individually wrapped and frozen, just like the ones in your grocer’s freezer case.