Rice, Carrot, Mushroom & Pecan Burgers

3 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Active

  • Ready In

  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 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.
  3. 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.
  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.
  • 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 information

  • Per serving: 198 calories; 11 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 6 g protein; 46 mcg folate; 31 mg cholesterol; 4 g sugars; 3129 IU vitamin A; 4 mg vitamin C; 50 mg calcium; 1 mg iron; 150 mg sodium; 306 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 2 fat

Reviews 3

January 17, 2013
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By: EatingWell User
Yummy! These were really tasty! I replaced pecans with roasted cashew nuts and baked the burgers in the oven but all my family loved them! Pros: Easy, quick and tasty
September 24, 2010
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By: jadedtempest
The combination of sweetness from the pecans and carrots mixed with the mushrooms was VERY good. Although there doesn't seem to be much seasoning (though I used Italian breadcrumbs), the subtle mix of flavors is perfect. Next time, I'm going to try portobellos instead of regular mushrooms!
July 06, 2010
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By: EatingWell User
Really delicious! Seems to be a kind of 'magical' combination of ingredients, which on first glance, sounds rather bland, but is extremely tasty. Very good when it 'stands alone' without a sauce or a bun, as well.