Raw Vegan Burger with Walnut-Mushroom Patties
Inspired by the growing demand for nutritious and plant-based alternatives, this raw vegan burger is a vibrant celebration of texture and flavor. Crunchy, savory, and utterly satisfying, it features a hearty mushroom-walnut patty, crisp fresh vegetables, and a creamy cashew aioli—all assembled without any cooking. It’s a refreshing twist on the traditional burger with all the satisfaction, zero guilt, and full respect for whole ingredients.
Ingredients
For the Walnut-Mushroom Burger Patties:
- 1 ½ cups raw walnuts preferably soaked for 2 hours, drained
- ¾ cup cremini mushrooms cleaned and roughly chopped
- 1 clove garlic minced
- 1 tablespoon tamari or coconut aminos
- 1 tablespoon ground flaxseed for binding
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt to taste
For the Cashew Garlic Aioli:
- ¾ cup raw cashews soaked for 2 hours, drained
- ½ cup filtered water
- 1 tablespoon lemon juice freshly squeezed
- 1 clove garlic
- ½ teaspoon sea salt to taste
For the Burger Assembly:
- 4 leaves romaine or butter lettuce large; as buns
- 1 medium avocado sliced
- 1 medium heirloom tomato sliced
- ¼ medium red onion thinly sliced
- ¼ cup alfalfa or broccoli sprouts
Instructions
- Prepare the Walnut-Mushroom Patties: In a food processor, combine soaked walnuts and mushrooms. Pulse until mixture is coarse but holds together. Add garlic, tamari, flaxseed, smoked paprika, and sea salt. Pulse to form a cohesive mixture—don’t over-process. The texture should resemble ground meat. Divide into 4 equal portions and press into patties using your hands or a mold. Set aside on a parchment-lined tray.
- Make the Cashew Garlic Aioli: In a high-speed blender, blend soaked cashews, filtered water, lemon juice, garlic, and sea salt until completely smooth and creamy. Taste and adjust seasonings. Chill in the fridge for at least 15 minutes to thicken slightly; it improves the flavor as it rests.
- Assemble the Burgers: Use large lettuce leaves as the buns. Start with a bottom leaf, spread a spoonful of cashew aioli, then place the patty, avocado slice, tomato, red onion rings, sprouts, and another spoon of aioli. Top with a second lettuce leaf.
Notes
- For a firmer patty, dehydrate the shaped mixture at 115°F (46°C) for 1 to 2 hours, though it's optional.
- If you're allergic to nuts, sunflower seeds can replace walnuts and cashews (soaked and blended similarly).
- Try adding sun-dried tomatoes or olives for extra umami flavor in the patty mix.
Nutrition
Calories: 534kcalCarbohydrates: 23gProtein: 14gFat: 48gSaturated Fat: 6gPolyunsaturated Fat: 24gMonounsaturated Fat: 15gSodium: 848mgPotassium: 856mgFiber: 9gSugar: 5gVitamin A: 3027IUVitamin C: 14mgCalcium: 86mgIron: 4mg
Did you give this recipe a whirl?We're all ears to hear about your results!