These are the most technique-specific burgers in The Healing Kitchen series — and the most rewarding. The recipe uses the blender three times, in a deliberate sequence, and the recipe itself is clear: “the texture of the burgers is dependent upon closely following the directions.” The result is a burger with a uniquely satisfying texture — ground walnuts for richness, olive purée for savory brine and umami, rolled oats for hearty structure, and a second round of blended whole ingredients that creates a smooth, cohesive binder. Baked on two sides for a combined 40 minutes, they are deeply flavored and exceptionally well-formed.
🌿 The Healing Ingredients
- Walnuts (2 cups total — ground + whole) — Used two ways: the first cup ground alone into a fat-rich, mealy base; the second cup blended with the remaining wet ingredients to create a smooth, cohesive binder. Walnuts are the richest plant source of omega-3 ALA fatty acids, plus ellagitannins associated with muscle recovery, anti-aging, and anti-inflammatory function. → Shop Walnuts, ½s & Pieces | Shop Walnuts, Pieces, Organic | Shop Walnuts, Black Fancy, Large Pieces
- Olives (1 can / 1 cup minimum, puréed) — Puréed with ¼ cup water into a smooth paste. Olives provide monounsaturated oleic acid, vitamin E, and hydroxytyrosol — one of the most potent anti-inflammatory polyphenols in the food supply. Their savory brine and umami depth define the distinctive flavor character of these burgers.
- Old-Fashioned Rolled Oats (3½ cups) — The structural heart of the burger. Rolled oats absorb the wet ingredients during the 15–20 minute rest, swelling into a dense, cohesive mass that holds shape through forming and baking. Rich in beta-glucan fiber for cholesterol reduction and sustained blood sugar regulation. → Shop Oats, Regular Rolled | Shop Oats, Regular Rolled, Organic | Shop Oats, Thick Rolled | Shop Oats, Thick Rolled, Organic
- Sage, Thyme, Onion Powder, Garlic Powder, Marjoram/Oregano — A classic savory herb blend that gives these burgers a deeply familiar, comforting flavor despite containing no animal products. → Shop Organic Onion Granules | Shop Organic Garlic Granules
📖 The Three-Blend Method
The recipe uses the blender three times, each for a specific purpose: Blend 1 — ground walnuts alone, creating a fat-rich base. Blend 2 — olive purée with ¼ cup water, creating a smooth, savory binding paste. Blend 3 — the remaining ingredients (second cup of walnuts, onion, water, salt, and spices) blended until smooth, creating a cohesive wet binder. Combining all three in a bowl with the rolled oats, then resting 15–20 minutes, allows the oats to fully absorb the blended liquids — this rest is not optional.
📋 The Recipe (Yields 14)
Ingredients
- 1 cup Walnuts, ground
- 1 can Olives (1 cup minimum)
- ¼ cup Water
- 3½ cups Old-fashioned rolled oats
- 1 cup Walnuts
- 1 Onion, quartered for blending
- 1¾ cups Water
- 1 tsp. Salt
- ½ tsp. each: Sage, thyme, onion powder, and garlic powder
- ¼ tsp. Marjoram or oregano
Directions
- Blend the first cup of walnuts. Empty into a mixing bowl.
- Purée olives with ¼ cup water. Empty purée into the mixing bowl with the ground walnuts.
- Add the rolled oats to the mixing bowl.
- Blend the rest of the ingredients until smooth.
- Add the blended ingredients to the mixing bowl and stir thoroughly.
- Let rest for 15–20 minutes.
- Preheat the oven to 350°F.
- Lightly spray two cookie sheets or line with parchment paper.
- Form burgers using a ¼ measuring cup.
- For perfect form and height, use a Mason canning ring and seal to form patties. (This is slower, but the presentation is superior.)
- Bake the first side for 25 minutes.
- Turn burgers over and bake the second side for 15 minutes.
- Serve as a main dish with gravy or as a “garden” burger.
💡 Tips & Serving Ideas
The 15–20 minute rest is essential — do not skip it. During this time the oats absorb the blended wet ingredients and the mixture transforms from loose and wet to firm and scoopable. If using a Mason canning ring for forming, press the mixture firmly into the ring and smooth the top before lifting — the presentation is genuinely worth the extra time. Serve with mushroom gravy as a main dish or on a whole grain bun with all the garden trimmings.
Part of The Healing Kitchen series at Black Hills Health Retreat.
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