vegan - mushroom pecan burgers

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* Exported from MasterCook *

 

Mushroom Pecan Burgers

 

Recipe By :Everyday Vegan 2001 Dreena Burton

Serving Size : 12 Preparation Time :0:00

Categories : Entree

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds white mushrooms

1/2 cup tightly packed fresh parsley

1 1/2 cups red or white onion -- roughly chopped

2 medium-large garlic cloves -- roughly chopped

1 tablespoon olive oil

3 tablespoons tahini (sesame seed butter)

2 tablespoons hoisin sauce

1/4 cup chopped toasted pecans

or other nuts

1 tablespoon balsamic vinegar

1 teaspoon oregano

1/2 teaspoon dried sage

1/4 teaspoon sea salt

Freshly ground black pepper -- to taste

2 1/2 cups bread crumbs

 

Combine the mushrooms and parsley in a food processor and pulse until well

chopped. Remove and set aside. Place the onion and garlic in the processor and

pulse until well minced.

 

In a saucepan, saute the onions and garlic in the olive oil over a medium flame

for 5 to 6 minutes. Remove the pan from the heat and stir in the tahini and

hoisin sauce. If using the pureed tofu and soy sauce, add to the onions now.

 

In a large mixing bowl, combine all ingredients. Work the mixture with your

hands or a wooden spoon until it forms a dense, moist mixture. Cover and

refrigerate for 30 minutes.

 

After chilling, scoop the mixture with your hands and form into patties the size

of small hamburgers (larger patties may not hold together well).

 

In a lightly oiled skillet, fry patties on each side over a medium flame for 5

to 7 minutes, or until brown and crispy. Avoid flipping the patties too

frequently.

 

Description:

" vegan - tasty low-fat dish with hoisin "

Yield:

" 12 each "

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Per Serving (excluding unknown items): 166 Calories; 6g Fat (32.9% calories from

fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 285mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates.

 

NOTES : The combination of pecans, mushrooms and hoisin sauce (a dark, thick

Asian marinade made from soybeans and spices) gives these burgers a satisfying,

meaty taste. The trouble with just about any so-called " veggie burger " is

getting the ingredients to hold together as a patty. To make this one a little

easier, puree 1/4 cup soft, silken tofu and 1 tablespoon soy sauce and add to

the onion and garlic mixture. 01/02/2002 By J.M. HIRSCH, THE ASSOCIATED PRESS

 

 

Nutr. Assoc. : 4196 1036 4288 3505 0 5243 0 901089 0 0 0 0 0 0 0

 

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