1. Preheat the oven to 400°F (205°C).

2. Crush the walnuts to a fine texture using a single-serving mixer or a small food processor. Set aside.

3. In a separate mixer or food processor, combine the mushrooms and vegan butter until fully combined.

4. Add the crushed walnuts, mushroom mixture, and all other ingredients into a bowl. Mix thoroughly until the mixture forms a ball. Place it in the freezer for 30 minutes to make shaping easier.

5. Grate in the garlic and beets and give the mixture one final mix.

6. Remove the mixture from the freezer and, using your hands, shape it into 10 medium-sized patties or 20 mini sliders. For perfectly shaped patties, consider using a burger press.

7. Place the patties on foil paper and cook in the preheated oven for 20 minutes at 400 degrees. Even when fully cooked, the burgers may appear red or pink inside; this is normal.

8. Just before removing from the oven, add vegan cheese slices to the patties.

9. Add lettuce tomatoes and some spicy mayo on toasted sesame seed buns and enjoy!

* Try with our: Jalapeno Cheese Recipe

 

Storage: 

1. Store the cooked patties in the freezer, separated by parchment paper, to prevent sticking. Use within 7-10 days.

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Chef Notes:

• Compressing the patties during assembly will result in firmer burgers during the cooking process. Consider using a round cookie cutter or biscuit cutter to assist in shaping.

• Customize the flavor by adding spices like Chipotle or jalapenos to the mixture before cooking.

• The grated beets give the burgers a traditional beef-like appearance but can be omitted if desired.

• For added flavor, toast the buns on the grill before serving. Enjoy your plant-based double cheeseburgers!