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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


Recipe Summary test

30 mins


Ingredient Checklist


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

  • 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.


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; protein 5.6g; carbohydrates 21.6g; dietary fiber 3.1g; sugars 3.7g; fat 10.6g; saturated fat 1.3g; cholesterol 31mg; vitamin a iu 3129.4IU; vitamin c 3.8mg; folate 46.3mcg; calcium 50.3mg; iron 1.4mg; magnesium 37.7mg; potassium 306.4mg; sodium 149.6mg; thiamin 0.2mg.

1 starch, 1 vegetable, 2 fat