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LOCATION: Recipes >> Vegetarian >> Garden Burgers 05

Print this Recipe    Garden Burgers 05

Garden Burger with Mushroom and Peppers
Makes 4 burgers

15g (1/2 oz, 2 Tbsp) pecan nuts
50g (2 oz, 3/4 cup) fresh breadcrumbs
1 small onion (or 75g (1/2 medium, 1 cup chopped) white part of leek)
2 cloves garlic
vegetable oil or vegetable stock powder for sauteeing
1/2 red, yellow or orange (sweet bell) pepper
225g (8oz) mushrooms
1 mild or hot chilli (optional)
1-2 Tbsp hoisin sauce
1/2 cup cooked rice (about 35g, 1/2 oz, 1/3 cup before cooking)
salt and black pepper to taste
2 Tbsp potato flakes to help bind (optional)

First, toast and grind the pecan nuts: cook them in a dry frying
pan over a low heat for about 5 minutes, stirring often, until
slightly browned but not burned. Grind in a blender or food
processor - I find it helps to add some of the breadcrumbs to the
blender to stop the nuts flying everywhere. Chop the onion and
garlic. Saute in vegetable stock (or use oil) until softened and
slightly browned. Meanwhile, chop the pepper and mushrooms. Finely
chop the chilli (if using). When the onions are ready, add these
other vegetables and cook for a further 10-15 minutes until everything
is tender, adding a little water if things start to stick. Add the
hoisin sauce, mix well and continue to cook until the sauce is
thick. Place the vegetable mixture in a blender along with the
cooked rice, and pulse a few times to blend things together, leaving
some pieces of vegetables whole.

Mix in the toasted, ground pecan nuts and breadcrumbs. Season to
taste only if necessary. If the mixture seems a bit sloppy, mix in
some potato flakes, instant mashed potato or more breadcrumbs to
help bind it. Don't use flour as it won't have time to cook properly.
If possible, leave in the refrigerator to firm up for 30 minutes
- it will keep there for a few days. Form into burgers - you can
make them quite thin and flat, with smooth edges. To cook them,
fry or bake. Be careful when turning them not to disturb the browned
crust. Nice with ketchup and red onion in a brown roll.


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