Black Garlic Stuffed Mushroom and Walnut Burger
½ of a triangle of Black Garlic Nuts for Cheese™
- ½ cup raw walnuts, halved
- ½ cup wild rice, cooked according to package instructions
- ¼ cup ground chia or flax
- 2 cups cremini mushrooms, about 12 large whole, sliced
- 4 tbsp tomato paste
- ¼ tsp liquid smoke, or about ½ tsp smoked paprika
- 1 tbsp tamari
- 1 tsp garlic powder
- 1 tbsp olive oil
- ¼ tsp salt
Toppings: sauerkraut, sautéed mushrooms or onions, more Nuts For Cheese™, pickle, mustard, vegenaise…
- Cook your rice ahead of time according to the package instructions (this can be done the night before to save time).
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- While your oven is heating up, warm a skillet and add your oil. Cook the mushrooms down for about 5-7 minutes, stirring occasionally. Season them with sea salt.
- Once the mushrooms are cooked, add them to a high-powered food processor along with the rest of the ingredients.
- Process the burgers for about 1 minute, until all of the ingredients are combined, and the rice and nuts are broken down (it should look like meat consistency).
- When you’re ready to cook the burgers, take about 2-3 Tbsp of meat and roll it into a ball. Place on your baking sheet and press a well into the middle.
Cut about 1 Tbsp of Nuts For Cheese™ and add it to the middle of the burger.
- Take another 2 Tbsp of burger meat and cover the cheese on the patty and shape and form the burgers into about 4oz patties. Try to make them as flat as possible without pressing the cheese out.
- Repeat this for the remaining burger patties. This should yield about 4 patties.
- Place them in the oven and cook for 20 minutes, flipping half way.
- Serve with lettuce bun, brioche bun, top with Nuts For Cheese, pickles, sauerkraut, or anything you usually eat a burger with.