Mushroom and Walnut Veggie Burgers

It’s the best feeling when you nail a recipe, and that’s totally how I feel about these burgers! They are awesome served protein style under a tower of sprouts and avocado, on top of a green salad or served traditionally with a bun of your choice (however I would use a smaller bun). A great staple if you are trying to implement more plant-based meals into your diet for more fiber, more servings of vegetables, or simply more balance and love for your digestive system.

*Makes about 12 patties. Gluten-free, dairy-free, soy-free. For a nut-free option you can combine sunflower and pumpkin seeds in place of walnuts.

Ingredients:

2 cups finely diced portabello mushrooms
2 cups grated carrot
1 cup finely diced onion
1/4 cup water
1/4 cup tamari sauce
1 tsp cumin
1 tsp sage
1 tsp thyme
1 tbsp sesame seeds
1 cup walnuts, soaked and finely chopped
1/2 cup sunflower seeds or pumpkin seeds, soaked and finely chopped
1/4 cup ground flaxseed
3/4 cup oat flour

The Breakdown:

1. Soak walnuts and seeds in a bowl for 30 mins, and while prepping other ingredients.
2. To make things go a little quicker, combine carrot, onion and mushroom in food processor and process on chop mode until finely chopped. Add to large bowl.
3. Strain nuts and seeds. Add to processor or finely chop. Add to vegetable mixture.
4. Add in tamari and water. Stir to combine.
5. Add spices and stir to combine.
6. Preheat oven to 375 F. Lightly grease baking sheet with coconut oil. Proceeed to making the patties using your hands, forming mixture into desired size and lining them up on the baking sheet.
7. Bake for 15 mins, then flip. Bake for another 10-15 mins.
8. Serve with or without a bun, with sliced avocado and microgreens (sunflower sprouts), and your choice of hot sauce or sriracha (watch for hidden sugars!).

*Option to pour tahini dressing on top. This is easily made by combining tahini, lemon juice, olive oil and a tiny amount of garlic if you choose.