What's Crackin'

RECIPE :: Walnut Burger Stuffed Sweet Potatoes

Seeking a simple dinner? One that brings a little sweetness and a lot of savory? This one’s the jam for your next Meatless Monday or meatless any-day-of-the-week! Ingredients: makes 4 servings Olive oil 2-3 Walnut Burgers (crumbled and browned) 4 sweet potatoes 2 avocados sour cream Himalayan sea salt Black pepper Steamed broccoli (pairs wonderfully as a side) First, preheat the oven to 400 degrees. Next, prepare the sweet potatoes by slicing off a fourth of the top of them. Place them on a pan and into the oven for about 75 minutes. Remove the potatoes from the oven when they are soft when forked. Then, remove the insides, leaving the potato skins intact. Whip the sweet potato “meat” with a beater or a fork, adding a sprinkle of Himalayan sea salt, pepper and a drizzle of olive oil. Next, place whipped potatoes back into the skins, and into the oven for about another 15 minutes. Remove the potatoes from the oven and top with a handful of browned Walnut Burger crumbles, diced avocado, and a dollop of sour cream....

RECIPE :: The Bombelette

Sometimes, you need that extra pick-me-up in the morning. A protein-packed breakfast to get you going and take you into the day with extra energy. This one is the bomb, literally. My kind of Meatless Monday morning. Ingredients: makes 2 servings Olive oil 5 eggs (whipped with a fork) Salt & pepper 1/4 cup broccoli, diced 1/4 cup diced bell pepper Handful mixed greens 1 Walnut Burger (crumbled and browned) First, heat a saucepan over medium heat and add 1-2 tablespoons of olive oil. Next, add the broccoli and red pepper and cook until a bit of browning appears. While cooking the veggies, you can also crumble and brown the Walnut Burger patty in another saucepan. Once the veg mix is close to cooked, toss the greens in at the end just to wilt. Add the whipped eggs to an oiled pan to cook, adding some salt and pepper. Once the egg is slightly firm, not entirely cooked, add the veggies and Walnut Burger to the top of the egg layer; add the fillings on one side of the pan so it’s easier to fold the egg layer over the top. Fold over the egg layer and allow the omelette to cook a bit longer until the egg is slightly golden and the fillings meld with the outer egg layer. Cut the omelette in half, and serve with fresh fruit or your favorite...

RECIPE :: Roasted Eggplant & Walnut Burger Linguini

When we’re searching for a savory, satisfying meal, we often reach for our friend, the eggplant. Heart-healthy, low in calories and fat free, this plant brings flavor and health to the chopping board. If you’re interested in learning more about all the incredible benefits this fruit brings to the table, check out Well-Being Secret’s 27 Science Based Health Benefits of Eggplant. Well researched, it’s a fun read if you want to dive into more of the facts about eggplants. For this recipe, we did a little twist on the traditional eggplant parmesan. And, this plate’s become a new favorite around our dinner table. Ingredients: serves 3-4 people 1 package brown rice linguini (boiled to package directions) 2 Walnut Burgers 1 eggplant (cut into 3/4 inch round slices) Seasoning (our favorite is Hometown #1) Marinara sauce (your favorite homemade or store bought kind) 3-4 slices swiss cheese Fresh basil for garnish First, preheat oven to 400 degrees. Then, place sliced eggplant on a parchment paper-lined baking sheet. Sprinkle salt on each, and allow them to sit for about 5-10 minutes. Next, take a cloth or paper towel to dab off the water that comes to the top of the eggplant. Then, dust both sides of eggplant slices with seasoning and sea salt. Place in the oven. While the eggplant roasts, place the Walnut Burgers in an olive oil or coconut oil greased pan and cook, stirring until the crumbles are browned nicely. At the same time, cook the linguini, and warm up the marinara sauce. Once the eggplant is soft and browned on both sides (you can rotate every 10 minutes or so...

RECIPE :: #MeatlessMonday Breakfast Tacos

In the wintertime, warmer breakfasts always make our days start out happier. This protein-packed recipe helps give you the energy to get after it, especially on a Monday morning. Try these tacos next time you’re craving a little extra kickstart in the A.M.! Ingredients: makes 4 breakfast tacos 4 corn tortillas 5 eggs (scrambled) 3 baby peppers (diced) 2 frozen Walnut Burger patties 1 avocado (halved) Salsa (to taste) First, add a bit of coconut oil to a saucepan and add the diced peppers. Cook until they are slightly browned and softened; set aside. Next, scramble 5 eggs and add to a coconut-oiled saucepan. While the eggs are cooking, use another saucepan to cook each Walnut Burger, allowing them to cook until the cheese bubbles; then flip them to caramelize the other side. Then, stack your tacos. Place 1/2 Walnut Burger in each taco, top with peppers, scrambled eggs and your favorite salsa. We like to plate with a half avocado for color, and of course additional omega-3s. 🙂 Super...

HAPPINESS :: Family Time

When the holidays roll in, it’s all about family time and food for us. When everyone’s in the same place at the same time, we relish in the moments and many of them end up huddled around the dinner table. For us, it’s all about getting a chance to connect, to tell stories, to hear stories and to just be together. We’re grateful for this time and for the fantastic flavors that land on our plates. Wishing you all a lovely holiday with loads of good...

RECIPE :: Winter Wild Rice with Walnut Burger

With a bite in the air and the holidays on the horizon, warm comforting foods are on the menu. For the first time, we put Walnut Burger and wild rice on the same plate, and to say the least: we were pleased. Fresh yet savory, we’re excited to share with you our newest creation, straight from the Walnut Burger kitchen. Ingredients: 1 cup wild rice 2 cloves garlic (diced) 1/4 red onion (diced) 2 sprigs fresh rosemary (cut into small pieces) 1/4 red pepper (diced) 1/4 orange pepper (diced) 1/4 yellow pepper (diced) 10 stalks of asparagus (sliced into 1 in pieces) 2 tablespoons olive oil 3 Walnut Burger patties (crumbled and browned; I used a bit of olive oil in the pan first) First, rinse 1 cup of wild rice. Place in a pot on the stovetop with 1 3/4 cup water. Bring to a boil; then cover with a lid and reduce to a simmer. Cook the rice for about 40 minutes. In a saucepan, heat 1-2 tablespoons olive oil and add the garlic, onion and rosemary; season with sea salt and freshly ground pepper. Cook until fragrant and the onions transparent. Then, add the peppers and asparagus, cooking until the asparagus becomes tender to your liking. Next, fork the rice and add it to the saucepan with the vegetables. Cook for a few more minutes so the flavors can meld. Then, plate the rice mixture and top with the Walnut Burger crumbles. Pairs nicely with a seasonal candle and a glass of red...

What Customers Are Saying

“So much taste!”

Kirstin Roberts


“I have been a vegetarian for over 15 years and I have never had a better Burger.”

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TV Personality & Fox Sports Host

“Can’t stop eating these.”

Antonio Carasali

Partner at Rubicon Deli, Rubicon Deli

“I had my mom and wife try it. They both hate everything healthy that I bring home and they both loved it.”

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