Mushroom Pecan Burgers

[Guest guest]

I found this recipe in my files having copied it from the internet at

some point and I finally got round to making it yesterday. I made

half the recipe and I had to make a few substitutions as I did not

have all the ingredients so mine ended up a bit moist and crumbly but

they were really yummy burgers.

 

Mushroom Pecan Burgers

Category: Vegetarian

Source/Author: AP/Dreena Burton's " The Everyday Vegan, " Arsenal Pulp

Press, 2001 Ingredients/Directions

Preparation 45 minutes, cooking time 10 to 12 minutes

1 1/2 pounds white mushrooms

1/2 cup tightly packed fresh parsley

1 1/2 cups red or white onion, roughly chopped

2 medium-large garlic cloves, roughly chopped

1 tablespoon olive oil

3 tablespoons tahini (sesame seed butter)

2 tablespoons hoisin sauce

1/4 cup toasted pecans, chopped (other nuts could be substituted)

1 tablespoon balsamic vinegar

1 teaspoon oregano

1/2 teaspoon dried sage

1/4 teaspoon sea salt

Freshly ground black pepper, to taste

2 1/2 cups bread crumbs

 

Combine the mushrooms and parsley in a food processor and pulse until

well chopped. Remove and set aside. Place the onion and garlic in the

processor and pulse until well minced.

 

In a saucepan, saute the onions and garlic in the olive oil over a

medium flame for 5 to 6 minutes. Remove the pan from the heat and

stir in the tahini and hoisin sauce.

 

In a large mixing bowl, combine all ingredients. Work the mixture

with your hands or a wooden spoon until it forms a dense, moist

mixture. Cover and refrigerate for 30 minutes.

 

After chilling, scoop the mixture with your hands and form into

patties the size of small hamburgers (larger patties may not hold

together well).

 

In a lightly oiled skillet, fry patties on each side over a medium

flame for 5 to 7 minutes, or until brown and crispy. Avoid flipping

the patties too frequently. Makes 10 to 12 patties.

 

Nutrition information per patty, based on 12-patty estimate: 111

cal., 5.5 g total fat, 3.4 g pro.

 

Substitutions:

I used baby bellas instead of white mushrooms; a mixture of fresh

parsley and basil; tamari and umeboshi plum vinegar in place of

hoisin sauce; a combination of breadcrumbs and (probably not enough)

wheatgerm. These were possibly the tastiest vegeburgers I have made

yet.