Mushroom Pecan Burgers

[Guest guest]

Mushroom Pecan Burgers

 

 

350 g/3/4 lb mushrooms

 

1/4 cup fresh parsley

 

3/4 cup onion

 

2 cloves garlic

 

1/2 Tbsp olive oil

 

1 1/2 Tbsp tahini

 

2 Tbsp toasted pecans

 

1Tbsp hoisin sauce - I used shoyu soy sauce instead

 

1/2 Tbsp balsamic vinegar - I used umeboshi vinegar instead

 

1/2 tsp oregano

 

1/4 tsp dried sage

 

salt and pepper

 

1 1/4 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/shoyu.

 

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.

 

Makes 6-8 patties.

 

 

I found these rather too moist to hold together well. Next time I will add

more breadcrumbs and perhaps some egg replacer or potato flour to hold them

together better.

Christie