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Jazzy Vegetarian’s Mushroom Nut Burgers

  • Author: Laura Theodore
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
  • Yield: 4 1x


Healthy and hearty mushroom nut burgers that will satisfy anyone’s need for juicy, flavorful sandwich. This recipe from Jazzy Vegetarian hits the spot!


  • 1 1/2 cups lightly packed, fresh soft whole-grain bread crumbs (from about 3 to 4 large slices)
  • 1 tsp. Italian seasoning or all-purpose seasoning
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. sea salt
  • 1/2 cup chopped walnuts
  • 2 cups chopped mushrooms
  • 1/3 cup diced onion
  • 1 tsp. reduced-sodium tamari or 1/4 tsp. sea salt


  1. Preheat the oven to 375-degrees F. Line a medium baking pan with unbleached parchment paper.
  2. Put the bread crumbs, Italian or all-purpose seasoning, chili powder, garlic powder, and salt in a large bowl. Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour. Add the walnuts to the bread crumbs and stir gently to incorporate. Put the mushrooms, onion, and tamari in a blender and process to a chunky puree. Add the mushroom mixture to the walnut-bread crumb mixture and stir to incorporate.
  3. Place a 3-inch cookie ring on the parchment. Pack one quarter of the mushroom-bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring. Repeat with the remaining mushroom-bread crumb mixture.
  4. Flatten each burger slightly with the back of a flat spatula. Bake for 18 minutes. Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden.
  5. Serve on toasted whole-grain buns, topped with lettuce, tomato, sweet onion, mustard and catsup.


  • This recipe shared with permission from Laura Theodore and BenBella.


  • Serving Size: 4
  • Calories: 98
  • Sugar: 2
  • Sodium: 166
  • Fat: 8
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 3
  • Cholesterol: 0