Walnut Burgers

These walnut burgers are the kind of vegetarian patty that doesn’t try to pretend it’s a hamburger. They lean into their own identity: nutty, herby, slightly savory, and built around the deep flavor of chopped walnuts rather than trying to mimic ground beef.

Silken tofu pureed in the food processor is the binder that holds everything together without adding strong flavor. Pour the pureed tofu over the herb stuffing mix and let it absorb for a minute before shaping. The stuffing absorbs the moisture and swells, giving the patties their structure.

Nutritional yeast is the secret savory ingredient vegans swear by. It adds a cheesy, umami depth that regular yeast or breadcrumbs can’t match. Skipping it leaves these patties tasting flat.

Baking instead of pan-frying means all 8 patties cook at once on a single sheet, and the exterior gets a nicely toasted, almost stuffing-like crust.

Pro Tips

• Use silken or soft tofu, not firm. Firm tofu won’t puree smoothly and leaves lumps.
• Wet your hands before shaping patties. The mix is sticky and won’t release cleanly from dry hands.
• Don’t skip greasing the sheet. These patties stick hard without oil.
• Flip halfway through the 25 to 30 minute bake for even browning on both sides.

Variations

• Swap walnuts for pecans or a mix of walnuts and hazelnuts for different flavor profiles.
• Add ½ teaspoon of smoked paprika for a smokier, more burger-like flavor.
• Serve on toasted buns with sharp cheddar, caramelized onions, and a spicy aioli.