Mixed nut & mushroom burgers

Mixed nut & mushroom burgers

Elly Curshen gets a brilliant feeling seeing such simple ingredients be transformed into these burgers!

5 out of 5 stars(2) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 80g (about 1 slice) day-old bread (I used a crust)
  • 1 tsp dried thyme
  • ½ tsp sea salt flakes
  • ½ small onion, roughly chopped
  • 1 clove garlic, thinly sliced
  • 180g chestnut or button mushrooms, trimmed and roughly chopped
  • 70g mixed nuts, roughly chopped
  • tsp sriracha, to taste
  • 1 tsp olive oil
  • 4 brioche burger buns (or vegan alternative), split
  • 8 slices burger cheese (or vegan alternative)
  • Gherkins, to serve
  • Tomatoes, to serve
  • Little Gem lettuce, to serve
  • American-style mustard, to serve
  • Ketchup (optional), to serve


  1. Preheat the oven to 200ºC, gas mark 6. Rip the bread up and pulse to fine crumbs in a food processor. Tip into a mixing bowl and add the thyme and salt. Place the onion into the food processor (no need to wash it out first) and add the garlic, mushrooms, nuts and sriracha. Pulse until everything is finely chopped. Tip onto the breadcrumbs and, using clean hands, squeeze everything together thoroughly. This is essential for obtaining the correct texture. Work the mixture for a couple

  2. Line a baking tray with a silicone mat or baking parchment and place a 10cm ring mould on it. Use a tablespoon to place ¼ of the mixture into the mould and press down well and evenly. Lift off the ring and repeat for the other 3 burgers. Alternatively, use wet hands to shape the burgers.

  3. Use a fish slice or spatula to slightly flatten the burgers, then drizzle with a little olive oil. Bake for 20 minutes, then carefully flip over and bake for 15 minutes more, until piping hot throughout.

  4. Toast the burger buns. Top each burger with 2 slices of cheese, then load up the burgers in the buns with your favourite toppings. I use a slice of tomato, a couple of slices of cheese, a leaf of lettuce, a few slices of gherkin, mustard and tomato ketchup.

Cook’s tip

You can also freeze the shaped, uncooked burgers. Defrost fully before baking.


Typical values per serving when made using specific products in recipe


1,762kJ/ 422kcals



Saturated Fat












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