Toasted Walnut and Mushroom Burger

Ingredients

½ cup walnuts

2 tablespoons sunflower oil, divided

1 shallot, minced

1 small carrot, peeled and finely chopped

1 rib celery, finely chopped

3 cups mixed mushrooms, chopped

1 tablespoon low sodium Tamari or soy sauce

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon dried thyme

Salt and pepper, to taste

1 large egg, lightly beaten

¾ cup Panko breadcrumbs, divided

Directions

Place walnuts in a cast iron pan over medium high heat stirring frequently until lightly toasted. Remove from heat and crush into a chunky paste with a mortar and pestle (or a bowl and a spoon). Set aside.

Heat 1 tablespoon sunflower oil over medium heat. Add shallot and cook for 1 min, stirring frequently. Next add carrot and celery. Cook 2 more minutes, stirring frequently. Add mushrooms, Tamari, garlic powder, onion powder, thyme, and salt and pepper to taste. Cook 3 minutes more, continuing to stir.

Remove from heat and let cool 5 to 10 minutes.

Beat egg and add to mushroom mix. Then stir in ¼ cup Panko breadcrumbs.

Refrigerate mix for 20 minutes to allow the mix to cool and become firm.

Put remaining ½ cup Panko on a plate.

Remove from refrigerator and immediately form into 4 patties (approx. ¼ cup of mix each).

To form the patties. Turn a heaping ¼ cup of mix over into the palm of your hand. Press together into a round but mounded shape. If pieces fall off, tuck them back in.
Dip formed patties into Panko breadcrumbs, coating each side.

Heat remaining 1 tablespoon sunflower oil in a cast iron pan over medium high heat.
Fry patties in oil 2 to 3 minutes on one side, then flip and gently flatten the patties with the back of a spatula, continue to fry 2 to 3 minutes or until crispy and browned.

Serve immediately on a bed of greens or topped with melted swiss cheese, lettuce, and tomato on an English Muffin.