I first fell in love with the walnut burger when I tried one at Beans & Barley in Milwaukee, Wis. Sadly (oddly?) I’ve never seen a walnut burger at any restaurant I’ve been to since. (Though … I don’t regularly nosh at health food restaurants so perhaps that’s the reason.) What’s a girl supposed to do when she’s craving a burger that’s served at a restaurant 2,000 miles away? Make her own version.
- 3 c. chopped walnuts
- 1 15-oz. can garbanzo beans, drained
- 1/3 cup plain dried bread crumbs
- 2 garlic cloves
- 1/2 medium onion
- 1 T fresh rosemary leaves
- 1 T. dried parsley leaves
- 1 T. red wine vinegar
- 2 T. olive oil
- 2 large eggs
- 4 hamburger buns
- Lettuce, tomato, avocado, cheese, mayo, honey mustard (all optional)
- In a food processor, combine walnuts, garbanzo beans, bread crumbs, herbs, oil and vinegar and pulse until coarsely ground.
- In a small bowl whisk egg, add to food processor and pulse to incorporate egg. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Place burgers in frying pan with olive oil. Cook covered over medium heat 4 minutes per side. If adding cheese, add at last two minutes.
- Serve hot on toasted buns with lettuce, tomato, avocado and honey mustard or mayo.
I’ve been dying to try a walnut burger recipe forever. Tonight seemed like a good night because my dad just arrived in town, and I know he likes walnut burgers as well. I was working with limited capability in regard to kitchen electronics. My sister has the smallest food processor I’ve ever seen: 4 cups. The ingredients barely fit inside the processor and I couldn’t get all the ingredients to mix completely. So I added another egg and more olive oil. Still nothing. Then I took to scraping the mixture into a bowl and using a hand-held mixer. The hand mixer worked well to finally blend the ingredients, but the recipe seemed too sticky. So I added more walnuts until I thought the mixture was dry enough to stick together in the pan.
I found that when making walnut burgers one of the keys is making a thinner patty. I made one of the patties too thick and was afraid the middle wouldn’t cook through. So I stuck it in the oven. The second patty I made thinner and that seemed to work better. I used ciabatta rolls as buns (because both my dad and I love them), and I would not recommend using ciabatta rolls for walnut burgers. Walnut burgers are messy and fall apart easily. So you need a bun that’s softer and gives when you bite into it. Almost my entire burger slid out of my bun as I attempted to bite through the ciabatta roll.
The flavor of the burger was great. But I needed the patty to be more cohesive. Perhaps I should have had a stickier, wetter mixture that I had before I added the extra ground walnut. I served our burgers with mayo (reduced fat, made with olive oil), sliced beefsteak tomato, sliced avocado and fontina cheese.
I would be interested in trying this again when I have my large industrial sized food processor and perhaps a different recipe would work better.
Looking for other meatless burgers? Try: