- Carla -'s Note:
Use these as a healthy alternative to beef burgers. This recipe is adapted from Bharti Kirchner's "Vegetarian Burgers".
My Private Note
Units: US | Metric
- 29.58 ml pecan nuts
- 177.44 ml fresh breadcrumb
- 1 small onion, chopped
- 2 clove garlic
- 0 to taste vegetable oil or 0 to taste vegetable stock
- 1 red sweet bell peppers or 1 yellow sweet bell peppers or 1 orange sweet bell pepper, chopped
- 226.79 g mushroom, chopped
- 1 mild chili pepper, finely chopped
- 14.79-29.58 ml hoisin sauce
- 118.29 ml cooked rice
- salt and black pepper
- 29.58 ml potato flakes
- 1Toast 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.
- 2Chop the onion and garlic. Saute in vegetable stock or until softened and golden.
- 3When 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.
- 4Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
- 5Place 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.
- 6If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
- 7If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
- 8To cook them, fry or bake.
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Nutritional Facts for Garden Burger with Mushroom and Peppers
Serving Size: 1 (158 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 237.3
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 0.5 g
- Cholesterol 0.1 mg
- Sodium 220.3 mg
- Total Carbohydrate 43.4 g
- Dietary Fiber 3.1 g
- Sugars 5.6 g
- Protein 7.3 g