Vegan Burgers
These vegan burgers combine fresh button and chestnut mushrooms, walnuts and linseeds into a hearty plant-based main course. The Thermomix TM7 grinds the linseeds, chops the mushrooms and onion, and cooks the rice base, giving the burgers a firm bite and deep savoury flavour thanks to soy sauce and garlic.
About this recipe
Vegan burgers with the Thermomix TM7 are the answer to every meat-free burger night that ends in dry, crumbly disappointment. This recipe leans on two kinds of mushrooms, fresh button and chestnut, for a deep savoury base, while halved walnuts add richness and ground linseeds act as a natural plant-based binder instead of eggs. Searching for a vegan burger recipe for your all-in-one kitchen machine usually means compromise, but here the TM7 does the heavy lifting: the linseeds are ground to a fine meal in seconds, the mushrooms and onion are chopped to a uniform consistency that fries evenly, and the rice base cooks hands-free so you can prep the buns and toppings meanwhile. A splash of soy sauce and crushed garlic round out the umami character. The result is a firm, golden-crusted patty that holds together on the grill or in the pan, making it an ideal quick weeknight dinner or a make-ahead centrepiece for a plant-based barbecue with friends.
Preparation tips
- Chill the shaped mushroom and walnut patties in the fridge for at least half an hour before frying; the ground linseeds absorb moisture as they rest, helping the vegan burgers hold their shape in the pan.
- For a deeper flavour, dry-fry the halved walnuts in a pan before adding them to the mixing bowl; toasting intensifies their nuttiness and complements the chestnut mushrooms beautifully.
- Cooked patties keep for three days in the fridge and freeze well between sheets of baking paper, so double the batch of soy-garlic burger mix for effortless meal prep on busy evenings.
Recipe variations
- Make a gluten-free version by using tamari instead of soy sauce and serving the mushroom and walnut patties in lettuce cups or gluten-free buns; the linseed binder already keeps the recipe egg-free and vegan.
- For a smoky barbecue variant, add smoked paprika and a touch of maple syrup to the mushroom mixture and grill the patties outdoors, topping them with caramelised onion and dairy-free aioli for summer gatherings.
Thermomix TM7 Benefits
- Linseeds become a fine, egg-free binder in seconds thanks to TM7 grinding at top speed, replacing eggs completely in these vegan burgers. [Multi-Function]
- Fresh chestnut mushrooms and onion are chopped to a uniform crumb by the Thermomix, giving every patty an even, meaty bite. [Multi-Function]
- While the rice base cooks hands-free, you can shape the burger patties and slice toppings without watching the pot. [Hands-Free]
- Mixing soy sauce and garlic through the walnut-mushroom blend happens in one bowl, so every patty is seasoned consistently throughout. [Multi-Function]
- Weigh every ingredient from mushrooms to olive oil directly into the mixing bowl on the built-in scale, cutting prep time noticeably. [Time Savings]
Ingredients
- linseeds
- halved walnuts
- onion
- garlic cloves
- olive oil
- fresh button mushrooms
- chestnut mushrooms
- white rice
- ready-to-eat Puy lentils
- panko breadcrumbs