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20 minute dinner recipes

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Rice, Carrot, Mushroom & Pecan Burgers


From EatingWell:  March/April 1995

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.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes



  1. Preheat the broiler. Lightly oil a baking sheet or coat it with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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 : 198 Calories; 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