Pecanandmushroomburgerwithbluecheesesauce Recipes

VEGAN MUSHROOM PECAN BURGERS

Vegan Mushroom Pecan Burgers image

Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty.

Provided by Ginny McMeans

Time 27m

Number Of Ingredients 8

Ingredients

8 ounces portobello mushrooms - I used sliced
1/4 cup red onion, diced
2 cloves garlic, minced or chopped fine
15 ounces chickpeas, 1 can, drained and then patted dry
1 cup pecans, diced small
1 1/2 cup instant oats or rolled oats ground small
2 tablespoons hoisin sauce
1 tablespoon tahini or almond butter

Steps:

Add 2 tablespoons of water to a large skillet. Raise to medium high and add the sliced portobello mushrooms. Sauté for 5 minutes.
Add the onion and sauté for another 5 minutes. Add the garlic and cook 2 more minutes.
Remove from heat and add to a food processor. Also add the chickpeas, pecans. Add the oats if they are rolled and not instant.
Process with a few pulses to have all of the ingredients in small pieces. No chunks.
Add to a large mixing bowl and add the hoisin sauce, and tahini. If you are using instant oats add that now too.
Mix well together. You can even use your hands and work it very well together.
Form into six patties. You can also press them into a round form such as an English Muffin tin round or a pancake ring. One that is about 3" across.
Fry in oil on one side until crispy browned and then carefully flip and brown on the other side. Ready for serving!

Nutrition Facts : ServingSize 1 Serving, Calories 285 kcal, Carbohydrate 30 g, Protein 9 g, Fat 18 g, SaturatedFat 1 g, Sodium 350 mg, Fiber 8 g, Sugar 3 g

MUSHROOM BURGERS

Mushroom Burgers image

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Sliced tomatoes and mayonnaise, optional

Steps:

In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

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

Ingredients

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.

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