Who doesn’t love a satisfying burger come summertime? If you’re looking for a meatless alternative to add to the grill, try this plant-based take on traditional teriyaki burgers! These Walnut and Mushroom Teriyaki Burgers can be made on the stovetop or on the grill, and are loaded with mushrooms, walnuts and spices for a flavorful addition to your summer celebration.
Why You’ll Love These Walnut and Mushroom Teriyaki Burgers
These Walnut and Mushroom Teriyaki Burgers are completely meatless! The base is made from oats, mushrooms and walnuts, which combine to make a substantial vegetarian burger that packs in flavor and nutrition, but still manages to keep from feeling too dense. Eggs are used to bind the mixture, and these burgers get packed with Asian flavor thanks to green onions, soy sauce and spices like ginger, garlic powder, onion powder and black pepper. Teriyaki sauce is brushed onto the burgers during the last few minutes of cooking, creating a glaze that adds the signature flavor of teriyaki burgers.What You’ll Need for This Recipe
- Rolled oats
- Teriyaki sauce
- Crimini mushrooms (baby bella or white button mushrooms work, too!)
- California walnuts
- Green onions
- Soy sauce
- Ground ginger
- Garlic powder
- Onion powder
- Black pepper
- Eggs
You will also need vegetable oil for cooking the patties, as well as buns and your desired burger toppings to assemble the burgers. Leafy lettuce, red onion, avocado, tomatoes and grilled pineapple would all make great toppings for this burger. You can also whip up an easy teriyaki mayonnaise by whisking together 4 parts mayonnaise to 1 part teriyaki sauce. Click here for the full recipe.
Top Tips for Making
- A food processor will make easy work of breaking down the oats, mushrooms and walnuts to the proper consistency. If you don’t own a food processor, these steps can be done by chopping these ingredients, just keep in mind it will take a bit longer.
- Once the patty mixture is combined, don’t skip the chilling step. Chilling the mixture for at least 30 minutes will help the mixture to bind, and the patties will keep their shape better.
- Once the patty mixture is combined, don’t skip the chilling step. Chilling the mixture for at least 30 minutes will help the mixture to bind, and the patties will keep their shape better.
- Use wet hands to form the patties; it will make the job much less sticky!
- If you want to grill these Walnut and Mushroom Teriyaki Burgers, set the patties on a well-oiled piece of heavy-duty foil and place them on a hot grill. Follow the same cooking time as the pan-cooked method in the recipe and brush them lightly with oil before flipping.
Disclosure: This post was sponsored by California Walnuts. However, all opinions are my own.
