Mushroom-Walnut Burgers with Blue Cheese

Mushroom Walnut Burgers with Blue Cheese

I’m sorry it’s been so quiet around these parts! I’ve been busy doing summer.

For me, that usually means jumping in icy lakes, floating on inflatable thingies in the ocean, calling 8 s’mores “dinner”, sipping on fruity-bitter cocktails and frosty bottles of beer, and waking up with hair that smells like campfire.

Mushroom Walnut Burgers with Blue Cheese

This year, it’s been a lot of long walks on Vancouver’s seawall with a Babybjorn strapped to my chest, picnics stuffed into the massive diaper bag that has become my new appendage, market trips that result in a stroller so full of berries and tomatoes that baby gets ousted… that kind of thing.

It has been lovely, but I’m ready for September and the new start it brings. To me, September 1st feels more like the “new year” than January 1st. We’re all freckled and tanned with wind-tousled hair and a belly full of fruit pies – with vacations winding down, it feels good to pull a light sweater on over your shorts and to start new routines, don’t you think?

Mushroom Walnut Burgers with Blue Cheese

These burgers are a segue into fall cooking – while burgers in general are decidedly summer food, they boast rich, earthy flavours that err on the side of autumn.

I use cremini mushrooms (also known as baby bellas or brown mushrooms). You could use portobellos instead, but they’re a bit pricier, and all minced up you can’t tell a big difference. They’re sauteed with garlic and shallot, then enriched with toasted walnuts and blue cheese.

Egg and fresh breadcrumbs bind everything together, but they are still pretty soft – they may fall apart a bit while you’re eating, but the mess is part of the fun.

Mushroom Walnut Burgers with Blue Cheese

Mushroom-Walnut Burgers with Blue Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup walnuts
  • 2 tbsp + 2 tbsp olive oil, divided
  • 1½ tbsp minced shallot (about half one medium)
  • 2 cloves garlic, minced
  • 1 lb cremini (or other) mushrooms
  • 2 oz blue cheese, crumbled (plus more for topping)
  • ¼ cup chopped fresh parsley
  • 1½ cups fresh breadcrumbs
  • 1 tbsp lemon juice
  • salt & pepper
  • 1 egg
  • 4 hamburger buns
  • mayonnaise, for topping
  • arugula, for topping
Instructions
  1. Heat a dry skillet over medium heat. Add walnuts and cook until fragrant and toasty, shaking pan frequently, for about 5 minutes total. Set aside to cool.
  2. In a food processor, pulse mushrooms until finely chopped.
  3. Heat first 2 tbsp olive oil in the same pan over medium-high heat. Add shallot and garlic, stirring until fragrant, about 1 minute. Add mushrooms and cook, stirring occasionally, until mushrooms evaporate most of their moisture and start to brown, about 10 minutes.
  4. Return mushrooms to food processor along with toasted walnuts, blue cheese, parsley, breadcrumbs and lemon juice. Pulse to combine. Season well with salt and pepper to taste. Add egg and pulse again until mixture comes together.
  5. Using your hands, divide mixture into 4 equal portions; flatten into patties. Place on a plate and refrigerate for 20 minutes (this helps them stay together).
  6. Wipe out the pan and return to medium heat. Add 2 tbsp olive oil. When oil is shimmering hot, add burgers. Cook, flipping once, until brown on both sides and heated through, about 8 minutes total.
  7. Serve burgers on buns topped with mayonnaise, arugula and additional crumbled blue cheese.

 

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12 Reviews

  1. Pamela @ Brooklyn Farm Girl

    September 4, 2013 7:47 am - Reply

    I love the idea of a mushroom burger instead of the usual, definitely going to try this out for our next burger night!

  2. ChrisAtChrisLovesJulia

    September 4, 2013 11:13 am - Reply

    It looks like you’re using a baguette for your buns. Do you find those hard to bite through with a burger? Or is it a different type of bread? I’ve never been much of a fan of hard, crusty breads for burgers or sandwiches, simply because they are difficult to bite through and sometimes end up just smushing the insides of the burger and forcing everything to slide out the back of your sandwich. What would you suggest to keep that from happening? Or are these a different type of bread that only looks like a baguette but is softer?

    • foodess

      September 4, 2013 1:29 pm - Reply

      This was a ciabatta loaf – soft crust :)

      • ChrisAtChrisLovesJulia

        September 4, 2013 1:31 pm - Reply

        Dig it.

  3. mushroomscanada

    September 6, 2013 11:02 am - Reply

    Absolutely wonderful flavours in this autumn-inspired burger! Thanks for sharing the recipe!!

    -Shannon

  4. Dixya Bhattarai RD

    September 6, 2013 11:55 am - Reply

    these look really fantastic – love the idea of blue cheese

  5. 1Alouette

    September 18, 2013 4:35 pm - Reply

    Yummmm

  6. Jasmine

    September 22, 2013 7:46 pm - Reply

    These were amazing, and fun to make – thank you for the recipe!

    • foodess

      September 29, 2013 6:16 pm - Reply

      You’re welcome, glad you liked! And thank you for coming back to comment!!!

  7. Em

    October 25, 2013 3:41 am - Reply

    These look delicious… And easy to make! P.S. Love those plates! Where are they from?

    • foodess

      October 27, 2013 4:36 pm - Reply

      Thanks Em! They’re from CB2.

  8. Niesha S

    May 5, 2014 6:31 am - Reply

    I lovr mushrooms and blue cheese. This is a must try.