Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Saute the veggies: Heat a large stovetop pan over medium-high heat. Add the onions and mushrooms and cook for 3–4 minutes or until the onions are translucent.
Reduce heat to medium and stir in the garlic. Cook for an additional 60 seconds. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.
Stir in the tamari and worcestershire sauce and cook for an additional 1–2 minutes until the sauce is absorbed by the mushrooms. Remove from the heat and set aside.
Add the walnuts, hemp, onion powder, and smoked paprika to a food processor and blend until a dough-like consistency is formed.
Add the onion and mushroom mixture to the walnuts and hemp and pulse until the onions and mushrooms are mostly blended with the walnut/hemp mixture (some whole pieces are fine and preferred!). Set aside.
In a large bowl, add the white beans and mash with a potato masher or fork until ¾ of the beans are mashed and ¼ left whole.
Transfer the onion mushroom walnut mixture to the beans. Add the oat flour. Stir well until all ingredients are blended.
If using, stir in the parsley.
With clean hands, make your burgers: Scoop out a handful of the bean burger dough into your hand and form into a patty, and place on the lined baking sheet. Repeat with the remaining dough. You should have 6–8 patties, depending on the size.
Bake for 30 minutes, flipping halfway through.
Assemble the burger with your favorite bread, whole grain wrap, or lettuce wrap along with your favorite toppings!
Chef's Notes
Substitutions
Instead of white or yellow onion, use red onion or shallots.
Instead of parsley, use basil, chives, or cilantro.
Nut-free
Use sunflower seeds in place of walnuts.
Flour-free
Use flax meal or almond meal in place of oat flour.
Prep Ahead
Make the walnut hemp mixture ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer, separated by individual pieces of parchment paper for up to 30 days.
Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Saute the veggies: Heat a large stovetop pan over medium-high heat. Add the onions and mushrooms and cook for 3–4 minutes or until the onions are translucent.
Reduce heat to medium and stir in the garlic. Cook for an additional 60 seconds. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.
Stir in the tamari and worcestershire sauce and cook for an additional 1–2 minutes until the sauce is absorbed by the mushrooms. Remove from the heat and set aside.
Add the walnuts, hemp, onion powder, and smoked paprika to a food processor and blend until a dough-like consistency is formed.
Add the onion and mushroom mixture to the walnuts and hemp and pulse until the onions and mushrooms are mostly blended with the walnut/hemp mixture (some whole pieces are fine and preferred!). Set aside.
In a large bowl, add the white beans and mash with a potato masher or fork until ¾ of the beans are mashed and ¼ left whole.
Transfer the onion mushroom walnut mixture to the beans. Add the oat flour. Stir well until all ingredients are blended.
If using, stir in the parsley.
With clean hands, make your burgers: Scoop out a handful of the bean burger dough into your hand and form into a patty, and place on the lined baking sheet. Repeat with the remaining dough. You should have 6–8 patties, depending on the size.
Bake for 30 minutes, flipping halfway through.
Assemble the burger with your favorite bread, whole grain wrap, or lettuce wrap along with your favorite toppings!
