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Gluten-Free Nut Burgers With Shiitake Mushrooms

Yvonne Spence loves to create healthy recipes and believes we don't have to give up enjoyment when we give up refined sugar.

A gluten-free nut and shiitake mushroom burger, which can also be made vegan.

A gluten-free nut and shiitake mushroom burger, which can also be made vegan.

For years, I tried to create a nut burger that tasted good and didn’t fall to pieces as I lifted it from the frying pan. The veggie burgers we ate in restaurants had a texture I could never get at home. “They must use additives and other nasty ingredients,” I told myself as I scooped another pile of mush onto my kids’ plates, telling them it was a burger.

Their reaction? Let’s just say they didn’t squeal with delight and say the crumbling objects on their plates surpassed Gourmet Burger Co or Handmade Burger Company. I didn’t even want to surpass them; I just wanted to come close enough that I could call my offerings burgers.

Creating a Gluten-Free Veggie Burger

Then, a few months ago, with a combination of nuts, cheese, breadcrumbs, onions, rice and grated carrot, I produced a something that didn’t have the kids roaring with laughter whilst simultaneously crying with horror at their mother’s delusions! They actually liked it and thought it worthy of the name veggie burger.

Emboldened, I tried again. Only this time, since I wanted a gluten-free veggie burger that I could feed to my wheat-allergic or cholesterolly challenged friends and family members, I left out the breadcrumbs and cheese.

The result? Shall we say it was slightly on the solid side? Okay, I’ll be honest; my children’s description was: “Like bricks.” Back to the drawing board—or, erm, the mixing bowl.

The Light Bulb Goes On

Like Edison and his light bulb, I wasn’t about to give up even if producing the perfect (or at least acceptable to my kids) burger took 1000 non-burgers. (Edison famously said he didn’t fail to create a light bulb 1000 times, rather that developing it took 1000 steps.)

Surprisingly, the brick-like combination gave me hope: a small amount of Brazil nuts in the mixture had created enough stickiness for the burgers stay intact. Now I just needed something to make it softer. I carried on experimenting with bricks and exploding vegetable and nut combinations, and then I had my own light bulb moment! (Sorry, couldn’t resist.)

Shiitakes!

Shiitakes!

A Shiitake Mushroom Moment

In truth, my light bulb moment was a shiitake mushroom moment. Since these have been found, in animals at least, to be cholesterol-lowering and virus-inhibiting, I was keen to use them more often in our diet. Apart from my husband having raised cholesterol, one of our daughters is prone to picking up viral infections. But she wasn’t too keen on Shiitakes. She liked the flavour but found the texture too spongy and slimy.

That sponginess was exactly what the burgers needed. In this recipe the mushrooms are put through a food processor until they are the size of breadcrumbs – and not a slither of sliminess remains.

Adding Soaked Almonds

The final step on my burger-making journey came as a result of reading an article by fellow Hubber, Rajan Jolly, Almonds And The Benefits Of Almonds Soaked In Water On Health. I often used to soak almonds overnight because this makes them more digestible and their nutrients more easily absorbed – and they taste good that way! I had got out of the habit until Rajan’s article reminded me. The next time I set out to make burgers, a little bowl of soaked almonds was sitting on the kitchen counter and so I added them to the mix. The result is the burger in the picture above.

When I presented the plate to my children, they said, “Oh wow, that looks so pretty!” Then they ate the whole lot.

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

Serves 4 to 5 people as a main dish

Notes on Measurements and Ingredients

  • Although I have included North American cup measurements, because of the irregular nature of nuts and mushrooms I recommend measuring by weight, not volume.
  • For North American readers, all the nuts together should make about one cup when ground.
  • You can substitute walnuts for the cashew nuts if you prefer (my family are nuts on cashews).
  • This recipe contains a small amount of gram flour—a flour made with chickpeas, also known as garbanzo beans, and available in most supermarkets, health stores and Asian grocers. This helps the mixture to bind. If you cannot find gram flour, you could use gluten-free flour instead.
  • To bind the mixture, I used a little egg. If you want to avoid all cholesterol, use the white only.
  • For Vegans: Although this recipe contains a little egg, for vegans I have also tested it without egg. Add an extra dessertspoon of oil until the mixture binds together. The burgers made without egg are slightly crumblier than those with egg, but they do hold together.
  • This recipe contains no added salt, but you may add seasoning if you wish.

Ingredients

  • 1 medium onion
  • 2 to 3 tablespoons of oil, preferably olive oil
  • 50 grams (2 ounces or 1/2 cup) almonds, soaked in water overnight
  • 100 grams (4 ounces or 1 cup) of cashew nuts
  • 50 grams (2 ounces or about 16 nuts) Brazil nuts
  • 150 grams (6 ounces or 2 to 2 1/2 cups) of shiitake mushrooms
  • 3 tablespoons of gram flour, plus extra for coating
  • 1 egg or egg white (you won’t need an entire egg; see note above for vegans)
  • 1 teaspoon of mixed herbs

Instructions

  1. Finely chop the onion (or use a food processor).
  2. Fry the onion gently in about a tablespoon of the olive oil until translucent but not browned (about 5 minutes).
  3. Drain the almonds.
  4. Grind all the nuts together in a food processor (or use a pestle and mortar).
  5. Clean the shiitake mushrooms and grind in the food processor (or chop very finely).
  6. Mix together the nuts, mushrooms, gram flour, onions and herbs.
  7. Add enough egg to make the mixture stick together (Or add a little olive oil if making the vegan version). Add the egg or oil slowly to avoid the mixture becoming too runny, but if you do add too much just add a little more gram flour.
  8. Shape the mixture into burgers. It will make 4 to 5 standard-sized burgers. Sprinkle gram flour on a plate and coat both sides of each burger.
  9. At this stage, the burgers need carefully handling to avoid breaking up, so use a spatula or fish slice to transfer to the frying pan. You can use the same pan you used to fry the onions, adding more olive oil if necessary.
  10. Cook the burgers over a medium heat for about 7 minutes each side, until golden brown.

Photo Guide

The photos above allow you to see how onions look when “translucent.” For comparison I have included raw onions on the left, and translucent on the right.

The photos above allow you to see how onions look when “translucent.” For comparison I have included raw onions on the left, and translucent on the right.

Grind the nuts finely

Grind the nuts finely

Use a spatula to transfer to the pan.

Use a spatula to transfer to the pan.

Serve on a wholegrain bun with green salad, tomatoes and potato wedges.

Serve on a wholegrain bun with green salad, tomatoes and potato wedges.

Nutritional Information Explained

The nutritional information above is for burgers made using egg white only. If you use no egg and extra oil, the fat content will be slightly higher, while using a whole egg gives 32mg of cholesterol - still only 17% of the daily recommended amount.

Each burger contains around 17% of daily iron requirements. Iron from non-meat sources is less easily absorbed than from meat sources. For vegetarians or vegans I recommend eating foods with high vitamin C content along with iron rich foods because Vitamin C allows the body to more easily absorb iron.The suggested accompanying vegetables of green leafy vegetables, potatoes and tomatoes are all foods with high vitamin C.

You could use walnuts instead of cashews to obtain more Omega 3 essential fatty acids.

Are Nuts Fattening?

Although nuts are high in fat, several studies have found that they are not in fact fattening. Partly this is because they make you feel full and less inclined to eat, partly it is because they increase metabolic rate and some studies also suggest that around 20% of the fat in nuts is not absorbed. Several studies have found that including nuts in your diet reduces your risk of heart disease. Almonds in particular lower cholesterol, as well as being high in minerals and protein.

Making potato wedges—mix all ingredients together to evenly coat.

Making potato wedges—mix all ingredients together to evenly coat.

Easy, Low-Fat Potato Wedge Recipe

Ingredients

  • 1 medium potato per person, or 3 large potatoes between 4 to 5 people (depending on appetite)
  • 1 dessertspoon of oil
  • 1 teaspoon paprika

Instructions

  1. Cut each potato into quarters, and then angle your knife and cut each quarter in half again.
  2. Boil the potato wedges for 5 minutes.
  3. Drain, and then leave to cool slightly and to dry off.
  4. Put all ingredients in a large bowl and swirl around to coat all the wedges with paprika and oil.
  5. Bake at 220°C/200°fan oven/450°F for 20 minutes. (If you prepare the wedges first they will cook while you make the burgers.)

Further Reading on Nuts

Comments

Kristen Howe from Northeast Ohio on July 10, 2015:

This is an interesting recipe I would love to try with mushrooms. Voted up for useful!

Yvonne Spence (author) from UK on October 03, 2014:

Hi Judy and thanks for your comment. I hope you enjoy them as much as we do!

Judy Filarecki from SW Arizona and Northern New York on September 19, 2014:

I have got to give this a try. I loved your description of how you finally came up with this recipe. I'm always experimenting to come up grain-free recipes. thanks for sharing.

Yvonne Spence (author) from UK on June 13, 2014:

HI techygran and thanks so much for your comment and for spreading the word on Twitter!

Cynthia Zirkwitz from Vancouver Island, Canada on June 13, 2014:

mmm.. these look very delicious... I appreciate your hanging in there with the experiments until you got the recipe to the place where your children were accepting of it. I am looking forward to trying this and will certainly advertise on Twitter, etc.

Yvonne Spence (author) from UK on January 21, 2013:

icmn91, please do let me know how you get on with burgers! I hope you enjoy them. I haven't seen your hubs, so will look them up. Thanks for your comment.

icmn91 from Australia on January 20, 2013:

Great recipe! Have you seen my hubs on the awful time I had at uni with my gluten free dietary requirements? Let me know what you think and leave a comment. Thanks!

(ps I'll try the burger recipe and let you know how it turns out!) ;)

Yvonne Spence (author) from UK on January 10, 2013:

Geovanni Redido, thanks for the clarification! I had no idea about that.

Yvonne Spence (author) from UK on December 30, 2012:

idigwebsites, sorry for taking so long to reply (I've hardly been on HubPages since before Christmas.) To answer your question - yes you could use other mushrooms if you can't get shiitake - I use them because of their many health benefits.

Thanks very much for your comment and season's greetings!

Yvonne Spence (author) from UK on December 30, 2012:

ImKarn23

I'm not allergic to gluten, but so many people are, and I try to use alternatives when possible as I have read to much isn't good for most of us. And some of us are allergic or intolerant without even knowing - one woman I know was diagnosed in her 70s.

Thanks for your comment and happy holidays.

Yvonne Spence (author) from UK on December 30, 2012:

Hi Deborah, thank you for your kind comment! And wishing you all the best for 2013.

Yvonne Spence (author) from UK on December 30, 2012:

Hi Geovanni Redido,

It sounds amazing to have this growing in your backyard. I've never eaten banana leaves - it sounds so exotic to me! I will be interested to see your recipe, though I don't think we can even get banana leaves in the UK.

Thanks for your comment.

Yvonne Spence (author) from UK on December 30, 2012:

Hi prasetio30, hope you enjoy the burgers as much as we do, and thanks for your comment.

Yvonne Spence (author) from UK on December 30, 2012:

Hi sen.sush23, glad you like the recipe. Soaked and boiled beans are suitable yes, though I also have a recipe that uses them. It's "How to Make Veggie Burgers" and shows up at the bottom of this hub under "next" and on the "discover more hubs" section.

Yvonne Spence (author) from UK on December 30, 2012:

Hi Gail, and thanks very much for your kind comment. We are having a good holiday season - very busy so not much time on here! Wishing you all the best for the season and 2013.

Yvonne Spence (author) from UK on December 28, 2012:

tillsontitan, cheers to you too! These are as good as they look, as least in my opinion. For us they were good enough even for Christmas dinner.

Thanks very much for your kind comments and for the vote up.

Yvonne Spence (author) from UK on December 28, 2012:

Hi seanorjohn,

I'm glad you found this easy to follow and hope you do make and enjoy the burgers. Thanks for your comment.

Yvonne Spence (author) from UK on December 28, 2012:

Thanks kingsingh.

Yvonne Spence (author) from UK on December 28, 2012:

Relationshipc,

I can relate to seeing pictures that look wonderful and then burgers not working out. I suspect recipe books "improve" their food when photographing. I've heard they even use varnish, which would hold anything together! These are definitely what you see is what you get, so hope the work out for you too.

Thank very much for your kind comment.

Yvonne Spence (author) from UK on December 28, 2012:

rmcleve,

Audrey Howitt,

thanks for your kind comments. Hope you make and enjoy them!

Yvonne Spence (author) from UK on December 28, 2012:

DizzyMsLizzy, sorry I've been away and haven't had a chance to answer comments till now. Yes, it would work fine if the nuts are ground much finer. In fact we had them that way on Christmas day and the result was very good. They held together well.

Thanks very much for both your comments and sorry for the delayed response.

Liz Elias from Oakley, CA on December 28, 2012:

Still wondering--would it work as well if the nuts were ground more finely, almost to a flour?

Yvonne Spence (author) from UK on December 28, 2012:

Peggy W, thanks for your comment. It made me smile. Wishing you a good festive season!

Yvonne Spence (author) from UK on December 28, 2012:

KDeus, glad you found the gluten free version useful. Thanks for your comment and for pinning.

Yvonne Spence (author) from UK on December 28, 2012:

pstrauble48, I agree with you it's important to share the "brick" moments. That way people who may not be confident cooks know that it's okay not to get things right first time. We had these burgers (dressed up with some cranberry sauce) for Christmas dinner and they were great. Thanks very much for your kind comment and wishing you a good festive season.

idigwebsites from United States on December 26, 2012:

They all look like the real thing indeed! I might try this someday -- I love mushrooms. Can other mushrooms be used when there's not any shiitake to be found? Thanks for posting btw. Voted up and useful. :)

Karen Silverman on December 24, 2012:

Hi...personally - i adore gluten..lol. My daughter-in-law to be - though - does not! She's in nutritional sciences at university and as far as i'm concerned - eats little more than air...lol..

I'm passing this recipe on, as i will do now will all gluten-free recipes - as well as learn about it myself..

Thanks so much..

Yvonne Spence (author) from UK on December 24, 2012:

Hi techygran, flax would work fine instead of egg. I've used that in a different recipe - a veggie burger one - and it was effective. Thanks for your comment, and merry Christmas.

Deborah Brooks Langford from Brownsville,TX on December 23, 2012:

I am so glad this was shared on Facebook.. I love mushrooms and I love nuts. thank you for this great recipe..

sharing

Merry Christmas

Debbie

prasetio30 from malang-indonesia on December 23, 2012:

It sound delicious and healthy as well. I am glad to make it soon. Thanks for writing and share with us. Voted up!

prasetio

Sushmita from Kolkata, India on December 23, 2012:

Easy and well-written recipe. The nut and mushroom combo sounds interesting and I must try it sometime. I was just wondering if soaked and boiled beans may not go well in place of some of the nut and as a vegan option? Voted up.

Gail Sobotkin from South Carolina on December 23, 2012:

Hi Melovy,

Looks like this hub's a double winner!

Came back to wish you congratulations on it now being HOTD.

Hope you have a wonderful holiday season with your family,

Hub Hugs,

Gail

Liz Elias from Oakley, CA on December 23, 2012:

Congratulations on HOTD!

These sound delicious, but my husband would be a hard-sell. He's tried commercial veggie burgers, and does not like them at all. I don't know if they'd hold together better or not if the nuts were ground much more finely than you've shown? As they are in your photo, he wouldn't be able to eat them, as he has no teeth. (The "why" is a very long, sad story, and I won't bore you with it here.)

Voted up, useful and interesting.

Mary Craig from New York on December 23, 2012:

Cheer to you for creating what looks like a great gluten free burger! You put a lot of hard work and effort into it and there are many of us grateful that you did.

And, cheers for being HOD!

Voted up, useful, and interesting.

Mary Craig from New York on December 23, 2012:

Cheers to you Melovy! For the great recipe and for being HOD! Great job.

Voted up, useful, and interesting.

seanorjohn on December 23, 2012:

Well done on the richly deserved award. This was so well written that I am surprised to say that I will be able to make this. Hope I can make it spongey. Voted up and tweeted.

Kari on December 23, 2012:

I have always had problems with nut burgers too. Even one that contained beets fell apart even though the picture clearly gave me the impression they stayed together! :)

I'm very glad your healthy recipe got hub of the day! Great pictures!

Audrey Howitt from California on December 23, 2012:

Congrats on Hub of the Day! This looks wonderful!

rmcleve on December 23, 2012:

Congrats on Hub of the Day! This looks like a freaking fantastic recipe. I'm pinning it!

Peggy Woods from Houston, Texas on December 23, 2012:

Another congratulations on getting the HOTD. The photos of your nut burgers look so good!!! You are as handy with a camera as with a spatula and mixing bowl. :))

Keely Deuschle from Florida on December 23, 2012:

This looks delicious! I love that you used nuts and omitted the breadcrumbs to keep it gluten free! I will definitely be making these! Pinned and voted up!

Patricia Scott from North Central Florida on December 23, 2012:

You have definitely done your homework by coming up with these recipes. I love your candor about 'the bricks.' We have all had those moments and it is important to share them. Try try again. How creative you are. Congratulations on Hub of the Day. :) ps sending Angels your way

Cynthia Zirkwitz from Vancouver Island, Canada on December 23, 2012:

mmm... this looks delightful! I love your having experimented to arrive at the "perfect" texture! I will use something like a flax egg because we don't have so much as 1 egg in this house. Thanks for your work and congrats on the HOTD award!

Yvonne Spence (author) from UK on October 02, 2012:

Unknown spy, thanks for your comment and hope you got something to eat!

Life Under Construction from Neverland on October 02, 2012:

just by looking at your recipe makes me hungry!! What a great hub. Enjoyed it much!

Yvonne Spence (author) from UK on July 19, 2012:

Thanks Vinaya.

Yvonne Spence (author) from UK on July 19, 2012:

Stephanie, it was frustration with a lack of easy and good recipes for veggie burgers that led me to create this, so I can relate to your searching. I hope you enjoy to burgers and thanks for your comment.

Yvonne Spence (author) from UK on July 19, 2012:

Daisy, thanks for the congrats, and glad the different versions of this will be useful in your household. If you are making some with egg and some without just mix the ingredients until you get to the point where you're ready to add the egg and then divide it up.

Vinaya Ghimire from Nepal on July 18, 2012:

Congrats for being named Best Healthy Recipe.

Stephanie Bradberry from New Jersey on July 18, 2012:

The whole plate looks delicious. I keep scouring the internet trying to find the best veggie or alternative burgers. And when I get back home (I'm on the road right now) I am going to try your recipe. Thanks for sharing.

Daisy Mariposa from Orange County (Southern California) on July 18, 2012:

Yvonne,

Congratulations on having your recipe named *Best Healthy Recipe* in the HubPages June 2012 Cookbook Contest.

My household consists of a vegetarian and a vegan. Thanks for providing the vegan version of your recipe.

Yvonne Spence (author) from UK on July 18, 2012:

Shalini sharan, thanks for your comment!

Yvonne Spence (author) from UK on July 18, 2012:

Hi Peggy W,

I'm so pleased you enjoyed the story of the burgers. Thanks for your congrats and especially for clicking the 'funny' button. I do love getting those!

Yvonne Spence (author) from UK on July 18, 2012:

Happyboomernurse, thanks very much - for your comment and for being such a loyal reader and great internet friend.

Yvonne Spence (author) from UK on July 18, 2012:

Thanks Moonlake!

shalini sharan from Delhi on July 14, 2012:

this seems good, hubpages is surely going to teach me cook well with hubbers like you around

thank you

Peggy Woods from Houston, Texas on July 13, 2012:

Hi Melovy,

Loved reading about how you came to create this recipe with your kids as your critics. Enjoyed hearing about your light bulb moment. We love the black bean burgers that we purchase at Costco and your nut burgers sound really good. Congrats on the "best healthy recipe" in the recent HubPages contest. You put a lot of time and effort into this recipe's creation and then the writing of it for the rest of us. Voted up, useful, funny and will share with my followers. (Still smiling!)

Gail Sobotkin from South Carolina on July 13, 2012:

Returned to wish you congrats on winning "Best Healthy Recipe" in the contest on this well deserving hub.

As always, you did a great job of telling readers the exact nutritional info, health benefits and on presentation.

moonlake from America on July 13, 2012:

Great hub. Congratulations on your win. Voted up and more.

Yvonne Spence (author) from UK on July 06, 2012:

Hi ktrapp. I’d love to come and whip it up for you, but truly it’s not that difficult. Thanks very much for your comment.

Yvonne Spence (author) from UK on July 06, 2012:

Vespawoolf, thank you much! I am away from home and haven’t checked my emails today, so your comment was the first I knew of this.

Kristin Trapp from Illinois on July 06, 2012:

This nut burger looks so healthy and tasty, even for someone not on a gluten-free diet. I sort of wish you could come whip it up for lunch for me right now. Congratulations on winning best healthy recipe in the contest. Give yourself a pat on the back!

Vespa Woolf from Peru, South America on July 06, 2012:

Congrats on winning the best healthy recipe in the contest! It's a well-deserved win!

Yvonne Spence (author) from UK on June 23, 2012:

Thanks Lohrainne, hope you enjoy them.

Lohrainne Janell from Fairfield, IA on June 22, 2012:

These burgers sound delicious. I like to find new vegan recipes. Thanks!

Yvonne Spence (author) from UK on June 18, 2012:

Thanks Purple Perl.

Esther Shamsunder from Bangalore,India on June 17, 2012:

What an innovative idea! Excellent presentation with pics! Wonderful recipe!Voted up!

Yvonne Spence (author) from UK on June 15, 2012:

Tammy, thanks very much for your kind comment.

Tammy from North Carolina on June 13, 2012:

Creative recipe and an outstanding presentation. It is great to see something that looks so satisfying and it is gluten free. Outstanding hub!

Yvonne Spence (author) from UK on June 12, 2012:

Gail, I did wonder if maybe your husband was ill because I know he has some health problems. I'm glad to hear he's recovering well, and wishing you both the best.

Gail Sobotkin from South Carolina on June 12, 2012:

I'm back in Delaware but hubby had back surgery and I haven't been doing as much commenting as usual and haven't been writing. He's recovering well now and hopefully I'll get some new hubs done soon. Thanks for noticing and commenting on my decreased activity.

Yvonne Spence (author) from UK on June 12, 2012:

Hi Happyboomernurse, and thanks for your very kind comment. As always it's great to see you here. (Have you been away again? Haven't seen any new hubs from you in a while.)

Do let me know how it goes if you make these and I hope you enjoy them and the wedges as much as we do!

Thanks for the vote up and stars!

Gail Sobotkin from South Carolina on June 12, 2012:

Congrats on winning the contest with this well tested menu. I love the way you seamlessly wove the story of your experimentation into the hub and even included an Edison light bulb moment!

I'm not a vegan but I love eating lots of veggies and am definitely going to try this recipe.

The top photo is beautiful and I was glad that you also included the recipe for making the potato wedges.

Voted up across the board and given 5 stars.

Yvonne Spence (author) from UK on June 12, 2012:

ishwary22, Thank you! You are very welcome and I feel so honoured by your comment. You are so kind. I hope you enjoy Photoshop Elements. It took me a while to get going with it, but with some support from my kids I'm learning fast now. The trick is to keep using it!

Yvonne Spence (author) from UK on June 12, 2012:

Hi Carmen H, I agree with you that so many veggie foods are gluten loaded. I was so pleased to hit on the shiitake mushrooms for this instead. I think the Brazil nuts are also partly why it works.

Yvonne Spence (author) from UK on June 12, 2012:

@naimishika,

@vespawoolf,

@alliemacb

@Kelleyward,

Thank you for the congrats and kind comments. Vespa and Allie, congrats to you too!

Ishwaryaa Dhandapani from Chennai, India on June 12, 2012:

Congrats on winning the much deserved prize! Well-done! Thank you for introducing me to Photoshop Elements and also another thank you for guiding me on how to place the box-like capsule ( I asked you the question a few months ago and you gave the helpful reply) Not only you are a very good and established hub-author but also a very helpful hubber! Take care

Carmen Beth on June 12, 2012:

Who said burgers couldn't be healthy! And nuts, well, I love them. But I guess the best part is though it's vegan it's gluten free as most vegetarian food are gluten loaded. Been searching for one like this, so thanks.

kelleyward on June 11, 2012:

Congrats Melvoy on winning the prize in the first week of the contest! I will try this one out for sure! Take care, Kelley

alliemacb from Scotland on June 11, 2012:

Congratulations on this hub being chosen as one of the best for the week - very well deserved. I can't wait to test out this recipe.

Vespa Woolf from Peru, South America on June 11, 2012:

Congratulations in winning a prize on the contest! I'm not surprised. : )

Yvonne Spence (author) from UK on June 10, 2012:

Vespawoolf, go ahead and eat them with whatever you fancy! I'm vegetarian, but I do not dictate to others how to eat! If you try it with those do come back and let others know how it works out because I think it's good for meat eaters to know they can combine with veggie options.

I'm glad you enjoyed this, and thanks for your interesting comment.

Vespa Woolf from Peru, South America on June 10, 2012:

We used to eat veggie burgers, but gave up on them for the very reasons you mentioned in your opening paragraphs. I plan to try this recipe! I enjoyed reading about its development. I have to admit, though, that it's going to be hard not to serve these with bacon and blue cheese slices! : )

Yvonne Spence (author) from UK on June 10, 2012:

Allie,hope you do give them a good. Thanks for your kind comment.

alliemacb from Scotland on June 10, 2012:

What a great hub! I often struggle to feed vegetarian guests and these burgers look amazing. I'm a confirmed meat eater but I am tempted by these myself. Awesome recipe.

Yvonne Spence (author) from UK on June 09, 2012:

Hi ishwaryaa22,

Thanks for your kind comment. I’m glad you enjoyed the hub.

To answer your question on the onion photos: to get them side by side I imported them into Photoshop Elements. place them how I wanted them in one file and then imported them back into iPhoto as one photo. Photoshop Elements is a simpler version of Photoshop for editing photos rather than creating designs and so it’s a lot cheaper. (I also did the tomato dividers in it - I’m still very much a beginner on it, but there’s a lot you can do.)

Ishwaryaa Dhandapani from Chennai, India on June 09, 2012:

This first pic looks delicious! I am fond of mushrooms and nuts. Your idea of an unusual nut burger sounds healthy and different from regular burgers! Your hub format, details and directions all are precise and well-explained! Please tell me how you managed to put the onion photos side by side? This is really very smart! All the best for the cooking contest. Well-done!

Thanks for SHARING. Useful and Interesting. Voted up and Socially Shared

Yvonne Spence (author) from UK on June 08, 2012:

LOL, Letitia, I also have less sympathy for mushrooms than I do for cows! Hope you try and enjoy, and thanks for your comment.

Yvonne Spence (author) from UK on June 08, 2012:

Hi Rusticliving,

They are easy - now that I know how! Thanks very much for your comment and for sharing.

Yvonne Spence (author) from UK on June 08, 2012:

Hi Marcy,

I do hope you try to enjoy them! The potatoes are a firm favourite in our house and boiling them a little first definitely gives a better texture. Thanks very much for your comment.

Yvonne Spence (author) from UK on June 08, 2012:

Hi Turtlewoman,

Thanks very much for your kind comment. I think if you like veggie burgers that you will like these!

Yvonne Spence (author) from UK on June 08, 2012:

Ah, Austinstar, these are nothing like the pre-made burgers you slap on the grill - at least not like the veggie ones. Maybe meat burgers are okay, but it’s so long since I ate one I’d have no idea. It was the ones in (decent) restaurants I wanted to emulate, and I hate when I order a veggie burger in a restaurant and get one of those pre made frozen ones! I’m so pleased I’ve at last got a tasty and easy burger.

Thanks for your comment.

Yvonne Spence (author) from UK on June 08, 2012:

Nettlemere, dedication or daftness - not sure which! But we got there in the end and the recipe is actually quite easy.

I’m glad you enjoyed reading about the process and thanks for your comment!

Yvonne Spence (author) from UK on June 08, 2012:

Victoria, thanks very much for your so kind comment!

Yvonne Spence (author) from UK on June 08, 2012:

RHW, If you like mushrooms and nuts then you’ll like these I’m sure. They have a mushroomy taste. I’ve never actually tried making falafels - are they easy enough to do? (And I don’t know Morningside black bean burgers, though there is a part of Edinburgh called Morningside - used to be the epitome of posh, so I don’t think the burgers originate there!

And I’m so pleased you found this funny! Thanks for your comment!

Yvonne Spence (author) from UK on June 08, 2012:

Hi Kelley,

Actually, I thought of you as I was writing this as I know you often do gluten free recipes too. Hope you enjoy the burgers.

LetitiaFT from Paris via California on June 08, 2012:

These look amazing. I can't say I've lost my taste for meat, but I certainly lost my taste for the idea of it long ago. This recipe satisfies my conflicting desires 1.) for a burger and 2.) to let those graze peacefully in their fields. I have less sympathy for shitake mushrooms... Voted up!

Liz Rayen from California on June 08, 2012:

These look wonderful and so easy to make! I know a few people who are always looking for gluten free recipes and foods. Definitely a voter-upper and shared!!!!! :)

Marcy Goodfleisch from Planet Earth on June 07, 2012:

I love all things vegetarian - and I'm hoping to try these burgers! Thanks for the recipe for potatoes, too - I like the idea of boiling them ahead of time - they'll be more tender inside, I think. Yummy hub!!!

Voted up and up!

Kim Lam from California on June 07, 2012:

Hmmm I'm a fan of veggie burgers, esp mushrooms burgers but I've never used nuts before. Interesting recipe! I applaud your effort in fixing the burger up so your kids would like them. Some parents would just give up, and take them to McDonalds lol. You're awesome!;)