THE KOSHER VEGAN; “NO MEAT, NO WHEAT”
Mushroom Walnut Burgers
Mushrooms are one of my favorite foods, and I’ve wanted to adapt the wonderful mushroom-nut “burger” recipe my sister sent me from The Jazzy Vegetarian, Laura Theodore. (BenBella Books).
With just a few changes to the original recipe, Emily and I made the best gluten free vegan burgers I’ve ever eaten. And they’re perfect for this holiday. I’m happy to share these outstanding burgers. They are delicious and filling; Isaac said they look just like the real thing.
It’s no secret that I love my food processor; luckily, I have a food processor that I use only for Passover. Fortunately, now I have another wonderful recipe that can be made very quickly and easily, thanks to my food processor!
These main course burgers are definitely worth making, now at Passover, and throughout the year. Bitayavon! (good appetite), and enjoy the end of your Passover holiday.
Mushroom Walnut Burgers
- 1½ cups lightly packed, almond flour. [Emily suggests that you spoon or scoop out the almond flour rather than pack it into your measuring cup.]
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon sea salt
- ½ cup chopped walnuts
- 1 teaspoon Coconut Secret liquid aminos
- 2 cups chopped mushrooms
- 1/2 cup diced onion
- 2 teaspoon chopped rosemary. In fact, you can choose any single herb or combination of seasonings you prefer. I obtained what is for me, perfect, using fresh sprigs of rosemary that I rinsed, checked, and chopped finely.
- Food Processor
- Two large bowls
- Measuring cups and spoons
- Baking pan
- Parchment paper
Preheat the oven to 375 degrees. Line a medium baking pan with parchment paper.
Put the almond flour and the herbs and seasonings, along with the onion powder, garlic powder and salt in a large bowl.
Put the walnuts in a food processor and process in pulses until they resemble coarsely ground flour. [I used ground walnuts, so I skipped this step.] Add the walnuts to the almond flour mixture and stir gently to incorporate. Put the mushrooms, onion and ‘liquid aminos’ in the food processor, and process to a thick and chunky purée. Scrape down the sides with a rubber spatula. Add the mushroom mixture to the walnut-almond flour mixture and stir to incorporate all the ingredients.
Place one quarter of the burger mixture packed firmly between your palms onto the parchment paper.
Bake for 15-20 minutes until they are easy to turn. Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden.
I served these for Passover with Israeli salad (thanks, Isaac), potato salad (thanks, Eric), and slices of avocado.
- With the end of the holiday quickly upon us, the burgers are perfected, while there is only one day left to create and perfect those vegan almond flour Passover rolls I’ve been meaning to work on. If I have any luck tomorrow, we’ll be able to enjoy our burgers topped with lettuce, avocado, tomato, sweet onion, and ketchup.
- If you’ve got a recipe for vegan gluten free kosher for Passover rolls, please send them to me. Thanks.