What's Crackin'


LAUNCH :: #GoNuts for Meatless Monday Recipe Contest!

We Jenkinses have definitely been chomping at the bit to launch our first ever contest for the Walnut Burger. We’re honored to have the chance to collaborate with Meatless Monday on our #GoNuts for Meatless Monday Recipe Contest! The Walnut Burger and Meatless Monday have teamed up to host a meatless recipe contest. Cruise over to your local grocery store, grab a package of Walnut Burgers and get to cooking. Once you have the main ingredient, get inspired in the kitchen! Prepare a little photo shoot to capture your Walnut Burger creation and submit it to the link below for our team to review! We will be sharing photos of some of our favorite recipes as they roll in. Can’t wait to see the #gonuts creativity flow in! ENTER HERE ::... read more

RECIPE :: Walnut Burger Sausage Pizza

There’s a key ingredient that is always part of the program when the Jenkins get together :: Mama J’s homemade pizza. And with our family, it’s always topped with Walnut Burger! When we crave time with the family clan, we undoubtedly crave this mouthwatering alternative to sausage. Try it on your favorite homemade or store-bought pizza! Ingredients: 4 thawed Walnut Burger patties 1/4 to 1/2 tsp red chili peppers 2 tablespoons roughly chopped fennel seed Mix red chili peppers and fennel in with Walnut Burger patties. Brown small “clumps” — resembling sausage — in a nonstick skillet, turning to make sure all sides are browned. Scatter the Walnut Burger crumbles over sauce on two large pizzas (if you’re making homemade pies). Then, put your favorite cheese on top. Bake at 500 degrees for 8 minutes; rotating top to bottom, and bake for approximately 7 more minutes or until crust is firm underneath. Buon Appetito! photos... read more

HAPPINESS :: 10 Most Beautiful Places in America

It’s the beginning of a new week and early in the new year. We thought it only suiting to reminisce a bit about some of those inspiring and motivating instances from our past. One of those top-of-the-list moments… In 2003, USA Today named The Upper Mississippi River as one of the top 10 most beautiful places in the United States. The article mentions the Trempealeau Hotel :: our family’s restaurant where the Walnut Burger was born! #3 :: The Upper Mississippi River :: “For third-place honors, we turn to an area less celebrated than others, but nonetheless packed with the unique beauty our nation abounds in. Its low profile makes it all the more charming. To truly appreciate the Mississippi, we leave the familiar territory of Huck and Tom and take a spin on the Great River Road as it runs alongside Old Muddy’s upper reaches through Illinois, Iowa, Wisconsin and Minnesota. One of the nation’s most scenic routes, it winds over hills, atop towering bluffs and through one 19th-century river town after another. The sites along the way read like chapters in American history. Ancient Indian burial mounds punctuate rolling parkland, sidewheelers ply the river, and villages on either bank present fine examples of Steamboat Gothic, the ornate architectural style born in the heyday of river travel. In Galena, Ill., 85% of the buildings are on the National Register of Historic Places. At Trempealeau, Wis., the Trempealeau Hotel has offered haven to watermen since 1888. The whole laid-back region’s real draw is the river itself. Steady and timeless, it makes one fine traveling companion as it rolls toward the Gulf.” via... read more

Find Us At Chicago’s Dill Pickle Coop!

We are stoked to announce our first account in Chicago proper! The Dill Pickle Coop is now featuring the Walnut Burger on their shelves. Dill Pickle 3039 West Fullerton Avenue Chicago, IL 60647 Stop by to pick up a 4-pack, or two and get creative in the kitchen. Dana of Dill Pickle tells us that her customers are digging the Walnut Burger :: “they taste great and bake or fry up nicely.” Is the Dill Pickle Coop in your neck of the woods? What’s your favorite way to whip up our Walnut... read more

ADVENTURES :: Snowed In, Idaho Style

The Jenkins family gathered in the spud state recently for some good old fashioned fun. When our clan gets together, things always get a little nuts with an abundance of laughter and never ending witty banter. A couple of key factors come into play when family time rolls around :: 1) cooking and eating is a regular occurrence [Walnut Burgers make the menu at least two times!] & 2) getting into the fresh air to enjoy the great outdoors is a must. Our week was action packed as always, full of hiking, tandem riding, hot springing, exploring, brewery tastings, charades, happy hours/days, and good company. When the holidays roll around, this is what it’s all about :: family, food and making... read more

RECIPE :: Walnut Burger Lettuce Wraps

Our friend and photographer Drew came up with this fresh and healthy recipe. A modern twist on the lettuce wrap, these are a great starter before a meal of pad thai or pho. If you want to make them your main meal, there are enough for two to thoroughly enjoy. Ingredients: 1 teaspoon coconut oil 2 Walnut Burgers (crumbled and browned) 1/2 cup cooked quinoa 1 head of baby romaine lettuce 1/4 cup shredded carrots 1 avocado (sliced) Sriracha makes 8 lettuce wraps Heat coconut oil in a nonstick pan; crumble and brown 2 Walnut Burger patties over medium heat. Next, build the lettuce wraps by filling romaine leaves with Walnut Burger crumbles, quinoa, shredded carrots and avocado. Drizzle with Sriracha to finish. These little wraps serve up the perfect combination of savory and fresh... read more

RECIPE :: Baked Eggplant with Fig, Tomato & Walnut Burger Crumbles

Inspiration for this recipe came from one of my favorite cookbooks, Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. After recently having such a positive reaction to the combination of figs + Walnut Burger, this seemed a fun way to reinvent a baked eggplant dish. Ingredients: 1 large eggplant 2 cloves of garlic fresh mozzarella, sliced 2 or 3 fresh figs, quartered 1/2 leek, thinly sliced 3-4 cherry tomatoes, halved extra-virgin olive oil 1 tablespoon agave 4 tablespoons balsamic vinegar 1 Walnut Burger patty, thawed 1/4 cup fresh chopped mint sea salt Preheat the oven to 350 degrees. Halve the eggplant and score it diagonally; be careful not to cut the skin. Then, sprinkle the garlic over the 2 eggplant halves and brush them with olive oil, sprinkle with sea salt. Put the eggplant on a baking tray, scored side up, and bake for 30 minutes. Heat 3 tablespoons of olive oil over medium heat and toss in cherry tomatoes and leeks, cooking for 3-5 minutes, until the tomato skins begin to blister. Set aside in a bowl. Add the vinegar and agave to the skillet, and return to medium heat. Bring it to a slight boil and reduce vinegar to create a thickened syrup. In another saucepan, crumble the Walnut Burger patty into the pan and brown on medium heat, until crumbles caramelize a bit; set aside. When the eggplant is done baking, place mozzarella slices over the top, with the leeks, tomatoes and fresh figs. Return the eggplant to the 350 degree oven for 8-10 minutes. Remove from oven when cheese is melted & slightly bubbly. Finish by... read more

RECIPE :: Savory Rosemary, Fennel, Honey Oatmeal with Walnut Balls

Inspiration for this curious morning recipe popped up on our recent Pacific Northwest road trip. The perfect fuel for a day peddling around the San Juan Islands, a stroll through Bend along the Ale Trail, or a paddle board down the Boise River… Ingredients: Walnut Balls – 4 Walnut Burger Patties (thawed) Form each of the 4 patties into 3 Walnut Balls, place them on a parchment paper lined cookie sheet, and bake them at 325 degrees. For the best browning, bake them for 15 minutes :: rotate :: 15 more minutes :: rotate :: 3 minutes :: rotate :: 3 more minutes, and then they should be done. Savory Oatmeal – ¼ cup pine nuts or walnuts 2 teaspoons fennel seed 3 cups water 1 cup whole milk 2 tablespoons butter ½ teaspoon salt ½ cup golden raisins 1 cup steel-cut oats 2 small sprigs of rosemary, stripped and chopped Honey to taste In a medium pot, toast the nuts and fennel seed and remove them to a plate. Add water, milk, butter, salt, golden raisins, and rosemary. Stir and bring to a simmer. Add oats and simmer for 20 minutes or until oats are tender. Add toasted nuts and fennel. *If using rolled oats, use ½ cup milk and 1 ½ cups water and cook for 8-10 minutes. Top your savory oatmeal with a couple walnut balls and a drizzle of local bee nectar! Serves... read more

RECIPE :: Quinoa Rotelle & Spiced Walnut Balls

Add a kick to your weekly pasta routine. Spiced walnut balls bring a little extra pizzaz to your signature tomato sauce experience. This one’s by our favorite Mama J… Ingredients: Quinoa Rotelle Your favorite tomato sauce Spiced Walnut Balls – 4 Walnut Burger patties (thawed) 1.5 tablespoons chopped fennel seed 1/2 teaspoon red hot pepper flakes Place 4 Walnut Burger patties in a bowl, added fennel seed and red pepper flakes, and mix together. Form the mixture into balls, place them on parchment paper lined cookie sheets, and bake them at 325 degrees. For the best browning, bake them for 15 minutes :: rotate :: 15 more minutes :: rotate :: 3 minutes :: rotate :: 3 more minutes, and then they should be done. Prepare pasta and sauce, and top with spiced walnut balls. Sprinkle with fresh basil to finish. *recipe makes 15-20 walnut... read more

Walnut Burgers In The UBER Office

You know it’s the start to a great week when Walnut Burgers are on the lunch menu. Today they were served up to the team at the San Diego UBER Office! Walnut Burgers with sautéed glazed peaches and basil honey goat cheese. Y.U.M. We’ve been told Jordan’s in... read more

WATCH :: Our Go Nuts Story, Animated!

We are pretty stoked to unveil our first ever Walnut Burger video, made by the amazing Tatiana McCabe of Second Heart. It’s a little quirky, kinda funny, and well… a lot nutty. Seems to fit the Jenkins just right. Let us know what you think and feel free to share! Also, we’re honored to announce our membership with the inspiring 1% for the Planet today as... read more

ADVENTURES :: La Jolla Farmer’s Market

Thank you to everyone who stopped by to say “hi” yesterday. We are very excited to have made our debut at the La Jolla Farmer’s Market! And a big thanks to Homegrown Meats for welcoming us into their product offerings. We’re stoked to be the only “veggie” option on their shelves.... read more

RECIPE :: Vegetable Quiche with Walnut Burger Crumbles

Temperatures are on the decrease. It’s time to turn on the oven and bring your baking skills back to life in the kitchen. We’ve got a great way to add a little extra kick of flavor inside a seasonal and warming quiche! Ingredients: Crust – 1/2 stick cold butter (cut into small pieces) 1 cup flour (can be part whole wheat) dash of salt up to 3 tablespoons cold water Filling – 2 Walnut Burgers (crumbled and browned in a nonstick pan) Dijon mustard 1/2 cup grated cheddar cheese 1/2 cup grated romano cheese 1/2 cup grated smoked gouda 1 small bunch fresh spinach (sauteed with a bit of olive oil and garlic) 4 eggs 1/4 cup sliced heirloom tomatoes 3/4 cup milk 3/4 cup half and half Tabasco sauce Directions: To begin, for the crust, use a pastry cutter or 2 forks to cut together the butter pieces and the flour until they are a uniform substance resembling coarse corn meal. Add salt. Then, as you stir with a fork, add the water, 1 tablespoon at a time, until the dough sticks to itself. Then, roll out the dough and form it into a 9 inch pie pan; chill in the refrigerator. Then, to begin preparing the quiche, brush the uncooked pie shell generously with Dijon mustard, add the Walnut Burger crumbles, and sprinkle cheeses evenly over the top. Add the cooked spinach on top of the cheese. Beat the eggs in a bowl and whisk in the milk, cream, and a touch of Tabasco. Pour over the vegetables. Then, place the sliced tomatoes atop. Bake for 15... read more

RECIPE :: Apple Raisin Salad with Walnut Burger

Making a salad for lunch? Want to be satisfied and not starving after you eat it? Top it with a sliced warm Walnut Burger. It does wonders – for the flavor and for your energy! Ingredients: 1 Frozen Walnut Burger 1/2 Apple (sliced) 3 Leaves Fresh Basil (julienned) Handful of Raisins Cup of Fresh Spinach 1/2 Carrot (shredded) Olive Oil Sea Salt & Pepper Directions: To begin, warm up a nonstick pan. As it heats up, assemble your salad. Place spinach in a bowl, and top with apples, raisins and carrots. Drizzle with olive oil and sprinkle with salt & pepper. Next, place frozen Walnut Burger in the pan and cook until you notice it bubbling. Then, flip and brown the other side. Slice the Walnut Burger into thin strips, and place atop the salad. Top with fresh basil and... read more

RECIPE :: Walnut Burger Lasagna

Looking for a meatless meal that’s easy to prepare ahead? This one’s full of flavor and super satisfying! Buon appetito! Ingredients: Prepare your favorite Marinara Sauce 8-10 Lasagna noodles, cooked 3 cups small curd cottage cheese 2 beaten eggs 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons fresh parsley, chopped 1/2 cup Parmesan cheese, grated 1 (10 oz.) box thawed and well- drained, chopped spinach (or fresh, if available) 12-16 slices Mozzarella cheese 4 thawed Walnut Burgers mixed with 2 tablespoons lightly chopped fennel and 1/4-1/2 teaspoon (or to taste) red pepper flakes Bake in a 9×13” oiled Pyrex pan Directions: Prepare Lasagna noodles following package directions. When al dente, drain and let cool a bit before Lasagna assembling. While noodles are cooking, saute Walnut Burger in a lightly oiled non-stick pan over medium heat. Walnut burger mix should be scooped into pan in small bite-sized pieces. Turn frequently and cook until it is lightly browned and firm (similar to browned ground beef). In a separate bowl, mix cottage cheese, eggs, salt and pepper, parsley, spinach and Parmesan cheese, thoroughly. Layer 1/2 Lasagna noodles in an oiled Pyrex pan. Layer 1/2 cottage cheese mixture over noodles. Layer Walnut Burger crumbles over cottage cheese. Layer Mozzarella cheese over Walnut Burger and top with half your favorite Marinara Sauce. Repeat layering process one more time to finish. Bake in a 375 degree oven for approximately 30 minutes or until sauce bubbles around sides of pan. Let cool a bit before cutting. Serves 8; Recipe by Chef Mama J. “Mmmm. Molto... read more

EATS :: Rudy’s Drive In

The Jenkins Clan got together this week to enjoy some tasty Walnut Burgers at Rudy’s Drive-In in LaCrosse, Wisconsin. With gals on roller skates serving the guests, this place has been rockin’ and rollin’ since 1966. We had a grand ‘ole time! Watch out for what’s happening at Rudy’s Drive-In... read more

RECIPE :: Walnut Burger Breakfast Egg Muffin

Looking for that energy-packed vegetarian and flavorful breakfast? Start the morning right with this tasty Walnut Burger Egg Muffin… Ingredients: 1 Walnut Burger Patty (thawed and split into two smaller patties) 2 Fried Eggs 4 Slices Sharp Wisconsin Cheddar Cheese 2 English Muffin *Makes 2 breakfast sandwiches Directions: First place 2 smaller formed patties in a nonstick pan. Cook to brown both sides. In another pan, fry up two eggs to your liking. Then, to assemble, place the bottom of each English muffin on a separate plate. Then, add the Walnut Burger Patty, top with 2 slices of cheese, the fried egg, and the top of the English muffin. If you like spice, add a drizzle of Sriracha to kick up the heat. Enjoy! -Recipe by Chef Mama J... read more

RECIPE :: Stuffed Walnut Burger Peppers

Hearty and healthy, these peppers are packed with flavor and super easy to whip up amidst your busy schedule. Yum! Ingredients: 3 Bell Peppers (halved, with seeds and stem removed) 4 cloves Garlic 1/2 medium Yellow Onion Browned Walnut Burger (4 patties) 1 cup cooked Red Quinoa 6 oz Baby Portabella Mushrooms (sliced) 24 oz Vodka Sauce (or tomato sauce of choice) 4 oz Shredded Cheese (provolone, parmesan, mozzarella or romano) Directions: First, preheat the oven to 350 degrees. Then, spray a 9×15 glass baking dish with non-stick oil. Place the cleaned peppers open side up in the pan. In a large non-stick pan, saute the garlic and onion in extra-virgin olive oil. Add mushrooms and then add crumbled Walnut Burger patties until browned. Next, add 1 cup of cooked quinoa and mix in Vodka Sauce as well. Stuff the prepared peppers with the mix until they are overflowing. Top with cheese and bake for 20-25 minutes or until golden brown. *Sprinkle with red pepper flakes for an extra kick. ENJOY! -Chef... read more

New Nuts On The Block

Raised on Walnut Burgers, the Jenkins kids (Kestrel and Forest) were bound to turn out just as nutty as their parents… Yes, that’s right. We are self-proclaimed nuts and have been chomping on Walnut Burgers since before we could even walk. It all started in the back of our family-run restaurant in small-town Wisconsin. Mama and Papa Jenkins cooked up a super tasty vegetarian burger and it caught the attention of both vegetarians and meat-eaters in our Mississippi River Valley neighborhood. We clearly remember the good ‘ole days: pushing out burgers with the antique wooden patty press, the infectious aroma of the burgers sizzling on the grill or the Walnut Balls baking in the oven. For us, it’s like second nature to embrace our nuttiness. We probably have too much fun to be considered “adults”, love to run, hike, play, cook, and breathe in the fresh air. We have recently decided to share our big love for the tasty Walnut Burger with the world. So, hello WB fans, we are happy to serve you and happy to continue to meet more of you out there. Feel free to say hello anytime – you can find us on Facebook or email us at kestrel@WalnutBurger.com & forest@WalnutBurger.com. Stay Nutty! – Kestrel &... read more

ADVENTURES :: Wild Vibes

“Wilderness is not a luxury but a necessity of the human spirit, and as vital to our lives as water and good bread. A civilization which destroys what little remains of the wild, the spare, the original, is cutting itself off from its origins and betraying the principle of civilization itself.” ~Edward... read more

RECIPE :: Walnut Balls

Versatility is the Walnut Burger’s middle name. Slice a burger into thirds,  roll the thirds into balls, and bake them on parchment paper-lined cookie sheets at 350 degrees for about 30 minutes. They rock as an appetizer, a meatball substitute, or even atop your favorite salad for an extra pop of protein... read more