Vegetable And Pecan Burgers Recipes

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MUSHROOM PECAN BURGERS



Mushroom Pecan Burgers image

Provided by Colleen Patrick-Goudreau

Categories     Food Processor     Mushroom     Nut     Vegetable     Picnic     Super Bowl     Vegetarian     Backyard BBQ     Dinner     Lunch     Tree Nut     Pecan     Tailgating     Family Reunion     Vegan     Party     Advance Prep Required     Pescatarian     Dairy Free     Peanut Free     Kosher

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/2 pounds (685 g) cremini mushrooms
1/2 cup (30 g) fresh parsley
2 tablespoons (30 ml) olive oil, divided
2 large-size yellow onions, finely chopped
3 large-size garlic cloves, minced
1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal
3 tablespoons (45 g) tahini
2 tablespoons (30 g) hoisin sauce
3/4 cup (85 g) toasted pecans or walnuts, chopped
3 tablespoons (45 ml) tamari soy sauce
1 teaspoon (2 g) dried oregano
1/2 teaspoon dried sage
salt and ground pepper, to taste

Steps:

  • In a food processor, mince mushrooms and parsley. Remove and set aside.
  • In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
  • Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
  • Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

VEGETABLE AND PECAN BURGERS



Vegetable And Pecan Burgers image

Number Of Ingredients 13

1/2 cup chopped onion
1 tablespoon minced garlic
1 tablespoon olive oil
1 (8-ounce) package mushrooms, sliced
1/2 cup toasted pecan
3 cups Rice Krispies®
1 cup cooked brown rice
1/4 cup finely chopped green bell pepper
1 cup shredded carrot
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 egg whites, slightly beaten

Steps:

  • 1. In 12-inch non-stick fry pan, over medium heat, saute onions and garlic in oil 2 minutes. Add mushrooms and saute 4 minutes longer or until mushrooms are just tender. Remove from heat.2. Using metal blade, coarsely chop pecans in food processor. Add KELLOGG'S RICE KRISPIES cereal, rice, green pepper, carrots, seasonings and mushroom mixture. Pulse processor about 15 seconds or until mixture is a mealy consistency. Remove to mixing bowl and stir in egg whites. Divide mixture into 6 portions, about 1/2 cup each and shape into patties. Place on baking sheet coated with cooking spray.3. Broil 6 inches from heat, about 5 minutes per side or until browned. Serve hot on buns with lettuce and tomato or with chutney, if desired.

Nutrition Facts : Nutritional Facts Serves

BEST EVER VEGGIE BURGER



Best Ever Veggie Burger image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

  • Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

VEGETABLE AND PECAN BURGERS



Vegetable And Pecan Burgers image

Number Of Ingredients 13

1/2 cup chopped onion
1 tablespoon minced garlic
1 tablespoon olive oil
1 (8-ounce) package mushrooms, sliced
1/2 cup toasted pecan
3 cups Rice Krispies®
1 cup cooked brown rice
1/4 cup finely chopped green bell pepper
1 cup shredded carrot
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 egg whites, slightly beaten

Steps:

  • 1. In 12-inch non-stick fry pan, over medium heat, saute onions and garlic in oil 2 minutes. Add mushrooms and saute 4 minutes longer or until mushrooms are just tender. Remove from heat.2. Using metal blade, coarsely chop pecans in food processor. Add KELLOGG'S RICE KRISPIES cereal, rice, green pepper, carrots, seasonings and mushroom mixture. Pulse processor about 15 seconds or until mixture is a mealy consistency. Remove to mixing bowl and stir in egg whites. Divide mixture into 6 portions, about 1/2 cup each and shape into patties. Place on baking sheet coated with cooking spray.3. Broil 6 inches from heat, about 5 minutes per side or until browned. Serve hot on buns with lettuce and tomato or with chutney, if desired.

Nutrition Facts : Nutritional Facts Serves

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