Pecan mushroom burgers
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | larges | Garlic cloves; minced |
| 1 | cup | Chopped onions |
| ½ | pounds | Fresh mushrooms; sliced |
| ¼ | pounds | Swiss chard leaves; coarsely chopped |
| 2 | teaspoons | Tamari |
| 1 | teaspoon | Rice vinegar |
| 1 | cup | Prepared Bulgar |
| ¼ | cup | Pecans; toasted and ground to coarse poweder in cofee grinder |
| 1¾ | cup | Bread crumbs |
| Salt and pepper | ||
Directions
Makes 10 burgers, 5 servings
from Bharti Kirchner's "Vegetarian Burgers" Heat oil in skillet; cook garlic until golden. Add onions, mushrooms, chard, tamari and rice vinegar. Cook, covered, until vegetables are softened. Place vegetable mixture and the bulgar in food processor or blender; pulse several times until well blended. Scrape into large bowl and add ground pecans and bread crumbs. Mis with spoon or hands until all ingredients are thoroughly combined. Form into pattied ½ inch thick and 3 inches diameter. Preheat broiler. Place patties on cookie sheet and broil 3-5 inches from heat, 7 to 9 minutes per side or until lightly browned.
When one side is done, turn patties carefully with spatula. Serving suggestions: on whole wheat bun, or focaccia bread, with shredded lettuce or cabbage, sweet onion rings, or a gravy. (My note: we ate once as a burger-on-a-bun, another as a cutlet entree with light vegetable gravy. I can attest that they are also delicious cold right out of the refrigerator!)
Posted to JEWISH-FOOD digest Volume 98 #023 by DMCLXNDR@...
on Jan 12, 1998