Walnut & Portobello Mushroom Vegan Burgers
When it come to vegan burgers, they need to be healthy, filling, and hold their shape when you bite into them. These Walnut-Portobello Mushroom Vegan Burgers are all of that and beyond. The quinoa and walnuts base make these a hearty, low-carb vegan option that is so delicious for the summer BBQ season!
I ❤️ vegan burgers. They are so great for gatherings, fun to eat, easily customizable with so many options for toppings, and just so delicious. However, the last time I had a vegan burger it was a Beyond Meat Burger, although it was delicious, I also got sick most of the night. I have such sensitive stomach to the point that artificial flavors, sugars, or gluten will cause me a severe stomach ache. So, I decided that I would make my own version of a vegan burger that would not only taste delicious but also healthy.
For me, the highlight of a good vegan burger is its toppings. It’s what makes them tailored to your tastes. My partner has a ritual when it comes to toppings where everything has to be in a precise order. He’s a little over-obsessive over this. My step-daughter on the other hand, loves her ketchup and only ketchup. Some like the traditional pickles, onions, lettuce and tomatoes and others like a ton of drip-on-your-shirt ketchup. Whatever your ritual, it’s unique to you.
With these burgers, I decided to personalize it to my tastes. I made them with fried onions, fried portobello mushrooms, lettuce, tomatoes, and topped it off with a vegan lemon dill mayo, which added loads of citrusy zing to the burger. However, you do you for this. Either way, these burgers are phenomenal.
Making Vegan Burgers
These were quite easy to make since most of the work is done in the food processor. Start by adding your chopped onions to the frying pan at a medium-low heat with a little olive oil. Fry for about 5 minutes then add your mushrooms and continue frying for another 2-3 minutes. Once your onions and mushrooms are well cooked, transfer your mixture into the food processor with the walnuts, quinoa, lentils, and the vegan Worcestershire sauce. Make sure you taste the mixture before forming your patties if it tastes a little bland add more vegan Worcestershire sauce or salt. Blend until you have a relatively smooth paste — transfer mixture into the fridge for 15 minutes to let it stiffen up.
Preheat oven at 350˚F, and line a baking sheet with parchment paper. Spray the parchment paper with your favorite cooking oil. Start by shaping your mixture into 4-inches in diameter by 1-inch thick sized patties and brush on some olive oil on the top — Bake for 40 minutes in a regular oven or 30 minutes in a convection oven and turning them at the halfway point.
Portobello Mushroom Burgers With Lemony Dill Mayo
- 1/2 Onion Chopped
- 1 cup Portobello mushroom (approx. 1 medium sized) Chopped
- 1 cup Canned Lentils (or 1/2 cup dried)
- 1 cup Quinoa Cooked
- 1/2 cup Raw walnuts Chopped
- 1 tbsp Vegan Worcestershire
- 1/2 cup Gluten-Free Bread Crumbs
- Salt to taste
- 1 Onion Fried
- 1 tbsp Lemon Dill Mayo See recipe link in notes
- Portobello mushrooms Sliced and Fried
- Start by adding the onions into a frying pan and sautÃ© on medium-low until slightly translucent (about 5 minutes). Then add the mushrooms and continue for until soft (about 5 minutes) and the mushrooms have lost most their water.
- Remove from heat and let cool. Place a cheesecloth in a bowl and strain lentils, quinoa, mushrooms and onion mix until there is no more water then place into the food processor. Add lentil, quinoa, walnuts, vegan Worcestershire sauce, and process until you have a rough mash. Taste and add salt as needed.
- Allow mixture to cool in the fridge for 15 minutes and preheat your oven to 350F. Coat a baking sheet with non-stick spray or olive oil.
- Once your mixture is chilled, you are ready to start forming patties. Shape them into 4 inches wide by 1 in thick circular patties. Makes approximately four patties and place them on a baking sheet. Brush the tops with olive oil.
- Bake for a total of 1 hr in a standard oven and flipping after 30 minutes.
- Top with Vegan Lemon-Dill Mayo, fried onioins and portobello mushrooms, tomatoes and lettuce and serve on a gluten-free bun. Enjoy!