[Rebar Mushroom Pecan Burger]
Source: Times Colonist
Ingredients
- 1 tablespoon vegetable oil
- ½ diced red onion
- ½ teaspoon salt
- 2 minced garlic cloves
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon red chili flakes
- 3 cups sliced cremini mushrooms
- 1 tablespoon balsamic vinegar
- ¾ cups cooked brown rice
- ¾ cups grated carrot
- ½ cup ground and toasted pecans
- 1 cup fresh breadcrumbs
- ¼ teaspoon cracked pepper
- ⅛ teaspoon Tabasco sauce
- 1 teaspoon soy sauce
- - grilled onions
- 1 sliced Spanish onions
- 1 tablespoon olive oil
- ¼ teaspoon salt
- - cracked pepper to taste
Directions
1. In a large skillet, heat oil over medium heat and sauté red onion. |
2. Turn up the heat and add the garlic, mushrooms, salt, thyme and chili flakes. |
3. Stir and sauté until the mushrooms have released their juices and the pan begins to dry out. |
4. Deglaze the pan with balsamic vinegar. Let the liquid evaporate, turn the mushrooms out into a large bowl and let cool. |
5. Add the brown rice and grated carrot to the mushrooms; in a food processor pulse the mixture in two or more batches until well combined but coarse in texture. |
6. Return to the bowl and add all remaining ingredients. |
7. Mix thoroughly and season to taste. |
8. Refrigerate for one hour or overnight. |
9. Shape into patties and sauté until golden brown. |
10. Before serving, prepare the grilled onions by heating oil in a large skillet and adding the onions and salt. Fry until golden and season with cracked pepper. |
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Categories
VegetarianKeywords
vegetarian vegie[ Back to top ]
