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Dinner recipe · from the recipe book

Seared Mushroom Walnut Burgers with Mustard

Savory, umami-rich patties of browned mushrooms, kidney beans and toasted walnuts with a crisp crust, topped with tangy quick pickles and sharp yellow mustard.

Seared Mushroom Walnut Burgers with Mustard

Ingredients

  • ½ medium (8 in.)150 gCucumberthinly sliced into rounds
  • ¼ cup60 gApple cider vinegar
  • ¼ cup60 gWater
  • 2 tsp8 gGranulated sugar
  • ½ tsp3 gSaltdivided
  • 4¾ cups sliced340 gWhite mushroomsfinely chopped
  • 1 medium110 gYellow onionfinely diced
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gOlive oildivided
  • ½ cup chopped50 gWalnuts
  • 2 cups316 gKidney beans, canned, drained and rinsedpatted dry
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • 2⅛ tsp10 gLow-sodium soy sauce
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • 8 slices256 gWhole-wheat bread8 slices, toasted
  • 1 cup chopped50 gRomaine lettuceleaves separated
  • 2½ tbsp40 gYellow mustard

Steps

  1. Make the pickles first: stir the cider vinegar, water, sugar and two-thirds of the salt in a bowl until dissolved, add the cucumber, and let stand at least 30 minutes while you make the patties.
  2. Heat half the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring, 8 to 10 minutes until the liquid cooks off and they are well browned. Add the garlic and cook 1 minute, then spread the mixture on a plate to cool for 10 minutes.
  3. Wipe out the skillet and toast the walnuts over medium heat for 3 to 4 minutes until fragrant; let them cool slightly, then chop finely.
  4. In a large bowl, mash the kidney beans with a fork until mostly smooth. Add the cooled mushroom mixture, walnuts, oats, egg, soy sauce, paprika, thyme, black pepper and the remaining one-third of the salt; mix well and let rest 5 minutes so the oats absorb moisture.
  5. Shape the mixture into 4 patties about 3/4 inch thick.
  6. Heat the remaining half of the olive oil in the skillet over medium heat. Cook the patties 5 to 6 minutes per side until deeply browned and the center reaches 160°F (71°C), since they contain egg.
  7. Drain the pickles. Spread the mustard on 4 slices of the toasted bread, then layer each with romaine, a patty and the pickles, and top with the remaining 4 slices of toasted bread.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Egg, Tree nuts, Gluten, Soy. Some brands contain milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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