Garden Burger with Mushroom and Peppers

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Total Time
55mins
Prep
35 mins
Cook
20 mins

Use these as a healthy alternative to beef burgers. This recipe is adapted from Bharti Kirchner's "Vegetarian Burgers".

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Ingredients

Nutrition

Directions

  1. Toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. Grind in a blender or food processor or chop finely.
  2. Chop the onion and garlic. Saute in vegetable stock or until softened and golden.
  3. When the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking.
  4. Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
  5. Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole. Mix in the nuts and breadcrumbs.
  6. If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
  7. If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
  8. To cook them, fry or bake.
Most Helpful

5 5

I have been meaning to rate these for a while. My entire family really enjoyed these - we love anything with hoisin sauce. I used brown rice and added soy flour instead of potato flakes for added protein. Delicious recipe.