Less Meat Burgers

Mark Bittman’s Mushroom-Nut Burger Will Satisfy Your Umami Cravings

Make them ahead for a quick fix

Photo by Quentin Bacon

I’ve made tons of meatless burgers since becoming a part-time vegan, and they’re always better than store-bought. Almost as convenient too: Just double or triple the batch and freeze the burgers on a wax paper–lined tray until solid; then wrap them up and keep them frozen for a rainy day. You could also have them on a whole-grain bun.

Ingredients

1 cup rolled oats (not quick-cooking or instant)

2 (or more) garlic cloves

1 pound mushrooms (like cremini or button), trimmed and halved

½ cup pecans (or any other nut you like)

2 teaspoons chili powder

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons vegetable oil

3 tablespoons fresh lemon juice

8 cups torn lettuce or other salad greens

2 tomatoes, cut into wedges

½ large red onion, sliced into thin rings

Instructions