Triple Mushroom Burger

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* Exported from MasterCook *

 

Triple Mushroom Burger

 

Recipe By :The Kansas City Star 1999

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 cup diced onion

1 tablespoon minced garlic

1 jalapeno pepper -- seeded and chopped

1 red bell pepper -- seeded and chopped

1 pound assorted fresh mushrooms -- 1/3-inch thick

shiitake and chanterelle and portobello or

others

2 tablespoon hoisin sauce

1 cup cooked white basmatic rice

or long-grain white rice

1/4 cup pecans -- toasted and ground

to a coarse powder

1 1/2 cups dry bread crumbs -- divided

Salt

 

Heat canola oil in large skillet over moderate heat. Cook onion and garlic in

oil until the onion turns brown at the edges and garlic is golden. Add jalapeno

pepper, bell pepper and mushrooms. Reduce heat; cover and cook until vegetables

are tender, 10 to 15 minutes. (Vegetables will cook in their own liquid.

Uncover, occasionally, and check to see if mixture is sticking. If so, stir in

up to 1 tablespoon water.) Add hoisin sauce and mix well. With slotted spoon,

remove vegetables and place them in large bowl.

 

Reduce sauce remaining in skillet by placing over medium heat. Cook, uncovered,

stirring often, until sauce is very thick, 5 to 10 minutes. Pour sauce over

onion-mushroom mixture.

 

Place onion-mushroom mixture and rice in work bowl of food processor. Pulse

until chopped and blended. Transfer to large bowl and add ground pecans and 11/4

cups bread crumbs. Season with salt.

 

Mix with large spoon or hands until all ingredients are thoroughly combined.

Form into patties 3 inches in diameter and 1/2-inch thick, mixing in extra bread

crumbs if the patties don't hold their shape. (Patties are delicate; handle

gently.)

 

Prepare grill or heat broiler. Place patties on a vegetable grid, lined with a

lightly oiled sheet of aluminum foil. Grill or broil 3 to 5 inches from heat, 5

to 7 minutes per side or until lightly browned. Check often to prevent burning.

 

Per serving: 234 calories (26 percent from fat), 7 grams total fat (1 gram

saturated), 1 milligram cholesterol, 38 grams carbohydrates, 6 grams protein,

238 milligrams sodium, 4 grams dietary fiber.

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Burgers, Bharti Kirchner (Harper Perennial, 1996) "

Yield:

" 12 each "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 242 Calories (kcal); 8g Total Fat; (27% calories from fat); 7g

Protein; 38g Carbohydrate; trace Cholesterol; 324mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : In Vegetarian Burgers, author Bharti Kirchner explains that any

vegetarian mixture for patties may be baked as a loaf instead, then sliced and

served sandwich-style or as an entree just as meat loaf might be. Burgers may be

served in common fashion with toasted rolls, ketchup, lettuce, tomatoes or other

favorite condiments.

Nutr. Assoc. : 0 0 0 0 0 4204 2130706543 0 20036 2130706543 0 2130706543 0

0

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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