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Rice, Carrot, Mushroom & Pecan Burgers

:  March/April 1995

Your rating: None Average: 4.7 (6 votes)

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.


READER'S COMMENT:
"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...
Rice, Carrot, Mushroom & Pecan Burgers Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

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.

Nutrition

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.

Nutrition Bonus: Vitamin A (63% daily value), Selenium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 2 fat


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Recipe Categories

Holiday
Labor Day
Memorial Day
Super Bowl
Father's Day
July 4th
Ease of Preparation
Easy
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
Broil
Saute
Type of Dish
Main dish, vegetarian
Sandwich
Meal/Course
Lunch
Dinner

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Season
Spring
Summer
Fall
Winter
Publication
March/April 1995
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