Pecan Burger
Ingredients
2 tbsp olive oil
2 shallots, chopped
16 ounces mushrooms, finely diced
2 tbsp tamari
2 tbsp balsamic vinegar
½ tsp maple syrup
2 garlic cloves, minced
½ tsp smoked paprika
2 teaspoons sriracha, more if desired
½ cup chopped pecans (I love the Pearson Pecans - you can get them here
¼ cup ground flaxseed
2 cups cooked rice
1 cup Panko breadcrumbs or pecan meal
Hamburger buns & desired burger fixings
Sea salt and freshly ground black pepper
Optional coating:
1 cup Pearson Pecan Meal
2 tbsp nutritional yeast
1 tsp all purpose spice mix
Pinch of salt
Instructions:
Sauté the shallots until soft. Add the mushrooms and a pinch of salt - sauté until soft and browned.
Add in the tamari, vinegar, and maple syrup. Stir and add garlic, smoked paprika, and sriracha.
Remove the pan from the heat and let cool slightly.In a food processor, combine the sautéed mushrooms, pecans, flaxseed, rice, and ½ cup of the Panko or pecan meal.
Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.Transfer to a large bowl and fold in the remaining Panko or pecan meal.
Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
Optional coating: Before grilling or cooking them mix together the pecan meal, nutritional yeast, all purpose spice mix and salt. Coat the patties and get the grill ready.
If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
Alternately, cook the patties on the stove. Heat a skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
Remove from the heat and serve with desired fixings.
