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Whether you’re a lifelong vegan or a carnivore looking to celebrate Meatless Monday, these mushroom-walnut veggie burgers are hearty, healthy, and sure to please even the toughest crowds.

Shiitake mushrooms bring a meaty consistency, cannellini beans pack in satiating protein, and sage and shallots lend a unique and grounding flavor that’ll keep everyone coming back for more. To make these extra decadent, we recommend topping with Emmental cheese and serving on a brioche bun.

How to Make It

Difficulty: Easy

Overall Time: 1 hr

Prep Time: 25 min

Cook Time: 25 min + 10 min cooling time

Serves: 4



  • ½ cup chopped walnuts
  • ¼ cup olive oil, divided
  • 10.5 oz (300 g) shiitake mushrooms, stems removed and quartered, about 4 cups
  • 1 tsp kosher salt, divided
  • Freshly ground black pepper
  • 3 large shallots, thinly sliced
  • 1 garlic clove, crushed and thinly sliced
  • 1 tbsp finely chopped sage
  • 1 tbsp good-quality tomato paste
  • 1 can (14 fl oz/398 mL) cannellini beans, drained, rinsed and patted dry with kitchen towel
  • 2 cups fresh breadcrumbs
  • 4 slices Emmenthal cheese


  • Toasted brioche burger buns
  • Mayonnaise
  • Tomato slices
  • Butter lettuce leaves
  1. For the burgers, heat a large frying pan over medium-high heat. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes. Scrape into a medium bowl and set aside.
  2. Return same pan to medium-high heat and add 1 tbsp oil. Then, add mushrooms and ½ tsp salt. Season with pepper. Cook, stirring occasionally, until deeply browned and dry, about 8 to 10 minutes. Scrape mushrooms into the same bowl with walnuts and set aside.
  3. Return pan to medium heat and add 1 tbsp oil. Then, add shallots, garlic, sage, and remaining ½ tsp salt. Cook, stirring occasionally, until shallots are soft and lightly browned, about 2 to 3 minutes. Stir in tomato paste and cook to lightly caramelize, approximately 1 to 2 minutes. Remove from heat and let it cool for 10 minutes.
  4. Scrape cooled shallot-mixture along with mushrooms and walnuts into the bowl of a food processor. Pulse, scraping down sides if needed, until finely chopped. Add beans and continue pulsing just until combined. Transfer mixture to a large bowl. Then, add breadcrumbs, stirring with a spatula until fully combined. Shape into 4 burgers, each ½-inch thick.
  5. Heat 1 tbsp oil in a large non-stick frying pan. Working in batches, add half of burgers. Cook until bottom is golden, about 2 to 3 minutes. Flip, then top with cheese. Continue cooking for 2 to 3 more minutes. Transfer to a plate. Repeat with remaining 1 tbsp oil and burgers.
  6. To serve, spread tops and bottoms of buns with mayonnaise. Sandwich each one with a burger, tomato slices, and lettuce. Serve immediately.
Mushroom-Walnut Veggie Burgers recipe by Casa de Suna
fourth of july; Healthy Meals for Winter

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