Thursday, July 9, 2009

Mushroom Pecan Burger

I just started my summer job yesterday, and after a month off from work and school, it's taking some time to get back into things. I have to get organized with optimizing my time so and I have to figure out how to stop feeling so tired once I leave work.


One of my least favourite home cooked meals is burgers. I really don't like most commercial veggie burgers (though I have recently discovered the Sol Cuisine ones and those are good, and there are some sun dried tomato basil ones that are good too). But I think the real reason that I don't like home cooked burgers is because I have no idea how to create a good burger - like I don't know what condiments to add and in what combination to make it delicious.Whatever I put on there (usually trying to be healthy) it never turns out awesome.

BUT when it comes to homemade veggie burgers like this mushroom pecan burger, there's no way I'd turn it down. I liked eating this burger patty on salad and just on the side of whatever else (like with rice and vegetables). I think I only ate it burger style once, and even then it was good because the patty is just so flavourful and delicious. The patties don't stick together incredibly well but I don't mind because the taste is so awesome.

If this sounds good, you might also like:
Mushroom Crescents
Hungarian Mushroom Soup
Pasta with Portobello Mushrooms in Mustard Wine Sauce
Walnut and Mushroom Nut Roast

Mushroom Pecan Burger
Adapted from Rebar: Modern Food Cookbook

Yields 10 to 12 burgers

1 tbsp vegetable oil
1 red onion, diced
1 tsp salt
4 garlic cloves, minced
2 tsp dried thyme
1/4 tsp red chile flakes
6 cups sliced button mushrooms
2 tbsp balsamic vinegar
1 1/2 cups cooked brown rice
1 1/2 cups grated carrot (about 2 carrots)
1 cup pecans, roasted and finely ground
2 pieces whole wheat bread, toasted and torn into small pieces
1/2 tsp cracked pepper
2 tbsp reduced sodium soy sauce

1. In a large skillet, heat oil over medium heat and saute onion. Turn up the heat and add the garlic, mushrooms, salt, thyme and chile flakes. Stir and saute until the mushrooms have released their juices and the pan begins to dry out. Deglaze the pan with balsamic vinegar. Let the liquid evaporate, turn the mushrooms out into a large bowl and let cool.

2. In a food processor, blend the torn bread until you have bread crumbs. Add the brown rice, grated carrot and mushrooms to the food processor. (You made need to do this in 2 batches if your food processor isn't big enough.) Pulse the mixture until well combined but still coarse in texture. Return to the bowl and add all of the remaining ingredients. Mix thoroughly and season to taste. Refrigerate for 1 hour, or overnight. Shape into patties and either saute until golden brown on both sides, or bake at 375F for 10 minutes on each side.

29 comments:

Courtney said...

looks yummy! I starred this to make sure to make it one of these days! it sounds like it would be great on a salad, or rice, or both!

CookiePie said...

That looks great! I love veggie burgers but have only made the black bean kind - love the idea of using mushrooms!

sweetkaroline said...

Yummy! These look awesome!

I love your idea of using nuts in a veggie burger!

VeggieGirl said...

THANK YOU for creating a soy-free (well, almost soy-free - minus the soy sauce, haha) burger - looks so hearty!!

Pearl said...

mushroom-pecan burgers sound like they'd be delicious!

Teanna said...

Wow!!! Now that is an interesting dish! I once ordered a mushroom burger thinking it was a burger with mushrooms, and it turned out that the patty WAS the mushrooms. I was so perplexed, but it was GOOD! I love the flavors in yours!

veggievixen said...

mmmm. i've always kind of failed at making my own veggie burgers, so i will try it your way and see what i come up with. thanks for posting this beauty!

Hannah said...

I rarely make my own veggie burgers, just because I have yet to find a recipe that's nearly as good as the ones I buy at the store... But this may just change all that! I'll certainly give it a chance next time we fire up the grill.

Dana said...

Clearly it is time for me to unearth this cookbook. I am sort of ambivalent about veggie burgers, but this one looks awesome!

Helene said...

I've haven't seen Sol Cuisine is stores yet. I have to try this recipe from Rebar. This book is so worth the money.

Ricki said...

Looks great! I find that I prefer veggie burgers baked, as well. And your "Ashley note" is so cute!

S S said...

I love these burgers! I ate the last one of them last week so I need to make some more (I froze them, and you can just pop them in the microwave from frozen). I don't think I ever ate one in a bun, usually with a salad or veggies. Also very good with cheese melted on top, but then, what isn't..?

nyonya pendek melaka said...

this looks like a really good vegetarian burger recipe.

Grace said...

what a wonderfully hearty veggie burger! it’s a meal unto itself—no bun required! it’s picture-perfect—very excellent work!

Johanna said...

sounds excellent and that photo looks so impressive - much better than most of the burgers I buy - but I always prefer home made - so much more taste!

lisaiscooking said...

I've never made homemade veggie burgers, but it's on my list of things to try. This one looks fantastic! Must try soon.

Pam said...

Now this is my kind of burger! I love the flavors you are using.

Snooky doodle said...

these look delicious! Really interesting and much healthier than normal burgers :)

Lisa said...

Divine! So many flavours in here that I enjoy. Man, I wish I lived nearby :)

Steph said...

Your burger looks perfect shaped. I never knew nuts could go into a burger.. that's so cool!

Liz said...

Oh boy! I love veggie burgers and this one looks awsome. I keep the recipe. Thanks so much. Bye!

Mushrooms Canada said...

Wonderful recipe! The flavours blend together so nicely, and it makes for a wonderful vegetarian dish. Mushrooms really do make a great meat substitue, you don't compromise on the flavour, but you do save on the fat and calories. Just by substituting 1 cup of diced portabella mushrooms for ½ cup lean ground beef, you save 285 calories and about 18 grams of fat!
Thanks for sharing!
- Brittany

Susan from Food Blogga said...

Now that's a veggie burger to get excited about!

fresh365 said...

I love this combination! I will have to try this out- Thanks!

Parker said...

I have been looking for a good veggie burger recipe. This one seems like it has nice consistency and flavor. Going to give it a try.

Vegetation said...

Yay for veggie burgers!!! I love home made burgers and it's always great to have another recipe to add to my collection. This one looks incredible!

vegetarianzoe said...

Seems so yummy! Just the thought of eat makes me want a hamburger tonight!

Jamie Walker said...

Why didn't I discover this yesterday?!!! I made homemade veggie burgers yesterday but these look so much tastier than mine. I think the ones I made were a little too quiche-like...eck!

Olivia said...

this looks absolutely DELICIOUS!! I love veggie burgers of all sorts (inparticular homemade ones!) and really can't wait to try this...mushrooms are one of my favorite veggies! have you ever had j. alexander's housemade veggie burger? it is the BOMB.com! :)