Instructions
Prepare the Texture
Pulse soaked walnuts in a food processor until grain-like. Add thawed, squeezed mushrooms and grated beet (squeeze out juice first). Pulse until uniform but still textured. Avoid making a paste.
Season and Bind
Transfer the mixture to a large bowl. Stir in the soy sauce, vinegar, sweetener, and garlic powder. Gradually fold in the breadcrumbs and flour until well incorporated.
The "Set" Step
Refrigerate the mixture for 2030 minutes. This allows the dry ingredients to absorb moisture, making it significantly easier to shape.
Cook
Stovetop Patties: Fry in a little oil over medium heat for 45 minutes per side until a crust forms.
Oven Nuggets: Bake at 200C for 20 minutes on parchment paper, flipping halfway through for even crispness.
Serving Suggestions
Classic Burger
Serve on a bun with fresh spinach, stone-ground mustard, and vegan cheese.
Dipping Style
Nuggets pair perfectly with spicy maple-mustard or a tangy vegan BBQ sauce.