I’m definitely a veggie burger person. I loved the very first veggie burger I ever tried and have seriously enjoyed most since then. I know veggie burgers aren’t everyone’s thing though. Believe me, whether it’s frozen or DIY veggie burgers, I hear plenty of objections from both vegetarians and omnivores every time I try to bust out a few patties for grilling at a summer gathering.
They’re too soft. They taste like beans (says the person who doesn’t like beans). No texture. Not filling enough. I get it. I don’t necessarily agree, but if you didn’t grow up eating meatless burgers I could see how any of the above might be off-putting. I have the solution though: nuts!
Throw some nuts into your veggie burger mixture and all those complaints (valid or not) go right out the window.
These particular nutty burgers are made with a base of walnuts and chickpeas. They’re super sturdy, have an amazing texture and they will fill you up like nobody’s business. They might just be the heartiest veggie burgers to ever come out of my kitchen. Dare I say, they even look pretty darn meaty, so if that’s what you’re missing in a burger, give them a try.
I kept the seasonings simple and savory. A little bit of vegetarian Worchestershire sauce goes a long way, and some maple horseradish mustard adds just the right amount of kick. You could really take the flavorings in any direction though, so have fun.
For the burgers:
- 1 small onion quartered
- 1 14-ounce can chickpeas, drained and rinsed
- 1 cup chopped walnuts
- 1 cup panko breadcrumbs
- 1 tablespoon ground flaxseed
- 2 garlic cloves minced
- 2 tablespoons vegan Worchestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- Olive oil for grilling
For the maple horseradish mustard:
- 4 tablespoons horseradish mustard
- 1 tablespoon maple syrup
- 4-6 burger buns
- 4-6 lettuce leaves
- 1 large tomato sliced
- Onion slices
- Place the onion into the bowl of a food processor fitted with an S-blade. Pulse a few times until the onion is coarsely chopped. Add the chickpeas, walnuts, panko breadcrumbs, flaxseed, garlic, Worchestershire sauce, vinegar, soy sauce, paprika and black pepper. Pulse until the ingredients are finely chopped and well-blended. Test a bit of the mixture by pressing it together to see how well it holds; pulse a few more times if it seems too crumbly. Shape into 4-6 patties.
- Lightly oil a large skillet and place it over medium heat. Working in batches if needed, place the burgers into the skillet and cook them until they're browned on the bottom, about 4 minutes. Flip and cook until browned on the opposite sides, about 4 minutes more.
- Stir the horseradish mustard and maple syrup together in a small bowl.
- Stuff the buns with the burgers and top with the maple horseradish mustard, lettuce, tomato and onions, then serve.