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. Source: EatingWell Magazine, March/April 1995

Bharti Kirchner
Advertisement

Ingredients

Directions

  • Preheat the broiler. Lightly oil a baking sheet or coat it with cooking spray and set aside.

    Advertisement
  • Heat oil in a nonstick skillet over medium-high heat until hot. Add onion and garlic and saute until the onion is soft, about 3 minutes. Add mushrooms and saute 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 sauteed 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.

Tips

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.

Nutrition Facts

198 calories; 10.6 g total fat; 1.3 g saturated fat; 31 mg cholesterol; 150 mg sodium. 306 mg potassium; 21.6 g carbohydrates; 3.1 g fiber; 4 g sugar; 5.6 g protein; 3129 IU vitamin a iu; 4 mg vitamin c; 46 mcg folate; 50 mg calcium; 1 mg iron; 38 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0