Last night we made double cheese burgers



Cool time: 45 minutes

Serving: 8-10 burgers




  • 2 C walnuts

  • 2 C cooked brown rice

  • 1/2 C rolled oats

  • 8 oz mushrooms

  • 2 ounces vegan butter

  • 2 TBSP Vegan mayo

  • 1 TBSP amino acids

  • 1 TBSP Smoked Salt (Optional) replace with kosher

  • 4 garlic cloves finely grated

  • 1/4 Of a beet finely grated



  1. Preheat oven on 400F/205C

  2. Crush the walnuts to a fine texture using a single serving mixer or small food processor. Place aside for later.

  3. In a separate mixer or food processor mix the mushrooms and the butter together until completely combined.

  4. Add walnuts, mushrooms, and all other ingredients together and mix thoroughly for into a ball and place in the freezer for 30 minutes to allow for easy shaping.

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

  6.  Remove and using your hands assemble 10 medium size patties or 20 mini sliders. For perfect shaped patties use a burger press.

  7. Cook on foil paper for 20 minutes at 400 degrees. Even when fully cooked, the burgers will be red/pink inside this is normal. 

  8. Finally, add cheese right before removing from oven



Storage: Place in freezer separated by parchment paper to prevent sticking. Use within 7-10 Days.


Chefs Note


  1. The more you compress the patties during assembly the firmer and more solidified they’ll remain during the cooking process. Use a round cookie cutter or biscuit cutter to assist in shaping.

  2. To change the flavor for personal preference Add flavor like Chipotle or jalapenos spice to the mix to before cooking. 

  3. The Beets will give it that traditional beef look and could be left out if you do not desire it.

  4. Toast bun on the grill for added flavor.