Rice, Carrot, Mushroom & Pecan Burgers

March/April 1995

Your rating: None Average: 4.7 (14 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.

"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

Makes: 6 servings

Active Time:

Total Time:


  • 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


  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.


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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