Veggie (Pecan) Burgers
We serve these burgers as a vegetarian option on our summer barbecues by the lake.
Use a cast iron fry pan on the barbecue - they don't cook well on an open grill. Serve with a house made toasted bun with hummus and the regular garnishes. These burgers can also be cooked over the stove on moderate heat, using a cast iron or non-stick pan. They keep well in the freezer.
finely chopped garlic - about 3 cloves
sliced cremini mushrooms (about 8-10)
toasted pecan halves
cooked brown basmati rice
multigrain breadcrumbs (about 3 slices)
salt and freshly ground black pepper to taste
lightly beaten large egg
chopped fresh parsley
garlic olive oil
Lightly oil a cast iron fry pan and set aside.
Heat oil in a non stick skillet over moderate (medium low) heat until hot.
Add onions and garlic - sauté until onions are soft - about 3 minutes.
Add mushrooms - sauté until they are dry - about 5 more minutes.
Remove pan from heat.
In a food processor coarsely chop the pecans.
Add the rice, carrots and the sautéed onion mixture.
Pulse a few times until mixture as a mealy consistency and transfer it to a large bowl.
Add the breadcrumbs and mix well.
Season with salt and pepper.
Stir in the egg.
Shape the mixture into 6 patties.
Grill on a lightly oiled cast iron fry pan on a barbecue grill - about 2 minutes per side, until golden brown.