Meaty mushrooms and crunchy pecans make this a satisfying vegetarian burger. Make it a meal: Serve on a whole-wheat bun or toasted country bread with Spinach Salad with Black Olive Vinaigrette.
Active Time: 30 minutes |
Total Time: 30 minutes
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, finely chopped (1 tablespoon)
8 ounces mushrooms, trimmed and sliced (8-10 mushrooms)
1/2 cup pecan halves, toasted (2 ounces)
1 cup cooked rice, preferably brown basmati rice
1 cup shredded carrots
1 cup fresh breadcrumbs, (see Tip)
Salt & freshly ground pepper, to taste
Cayenne pepper, to taste
1 large egg, lightly beaten
Preheat the broiler. Lightly oil a baking sheet or coat it with cooking spray and set aside.
Heat oil in a nonstick skillet over medium-high heat until hot. Add onion and garlic and sauté until the onion is soft, about 3 minutes. Add mushrooms and sauté until they are slightly soft, about 3 more minutes. Remove the pan from the heat.
Coarsely chop pecans in a food processor (not a blender). Add rice, carrots and the sautéed onion mixture. Pulse a few times until the mixture has a mealy consistency and transfer it to a large bowl. Add breadcrumbs and mix well. Season with salt, pepper and cayenne. Stir in egg.
Shape the mixture into 6 patties. Place the patties on the prepared baking sheet. Broil, about 6 inches from the heat, until lightly browned, 5 to 7 minutes per side.
Per serving :
11 g Fat;
1 g Sat;
6 g Mono;
31 mg Cholesterol;
22 g Carbohydrates;
5 g Protein;
3 g Fiber;
153 mg Sodium;
302 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 2 fat
Tips & Notes
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.