Mushroom Pecan Burgers

 

Bone-building at its best—these burgers provide vitamin D from the mushrooms, calcium from the tahini, and vitamin K from the miso and parsley. Oh, and did we mention? They’re also unbelievably delicious with their irresistible umami flavor and great texture. Make extra and store them in the freezer so you have them for weeks to come!

Mushroom Pecan Burgers

Ingredients

 ½ tbsp balsamic vinegar

 1 lb cremini mushrooms (ends of stems trimmed, chopped)

 ground black pepper (to taste, optional)

 1 ¼ cups onion (diced)

 2 pinches salt (optional)

 3 large garlic cloves (+1 as desired, minced)

 1 tbsp balsamic vinegar

 2 tbsp tahini (+½ Tbsp as desired)

 1 tbsp organic miso (mellow white or chickpea)

 ½ tsp ground sage

 1 tsp dried oregano

 1 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 ¾ cups organic rolled oats

 ½ cup fresh flat-leaf parsley (packed)

 1 tsp vegan Worcestershire sauce (optional)

 ½ cup pecans (lightly toasted)

Directions

1

In a large skillet (use largest you have) over high heat, add the balsamic vinegar, mushrooms, and pepper.

2

Cook, stirring only occasionally, until the mushrooms have started to brown and shrink down (9 to 10 minutes).

3

Push most of the mushrooms to the outer edges of the skillet (creating a well in the center), turn the heat down to medium or medium-low, and add the onion and salt.

4

Cook for a couple of minutes, then add the garlic (adding the garlic later helps prevent it from burning).

5

Stir the mushrooms into the onion mixture and cook for another 6 to 7 minutes, until the onion is softened and translucent.

6

Add the 1 tablespoon of the balsamic vinegar to the pan, stir, and then remove from the heat.

7

In a food processor, combine about three-quarters of the mushroom mixture with the tahini, miso, sage, oregano, tamari, oats, fresh parsley, and Worcestershire sauce (if using). Process until it just comes together.

8

Add the pecans, pulse once or twice (to break up but not fully process), and then add the remaining mushroom mixture, pulsing once or twice just to incorporate.

9

Remove the blade, and shape mounds of the mixture into patties with your hands (yielding six, or five larger patties).

10

The patties can be refrigerated or cooked immediately.

11

To cook, place on a nonstick skillet over medium or medium-high heat and cook the patties for 6 to 8 minutes, then flip and cook for another 4 to 5 minutes until a golden sear has formed on each side, working in batches, if necessary. (see note to oven-bake)

Chef's Notes

Mushrooms
Cremini have more flavor than white button mushrooms, but you can also use white mushrooms.

Gluten-free
Use certified gluten-free organic rolled oats, coconut aminos in place of tamari, and omit the vegan Worcestershire sauce.

Soy-free
Use coconut aminos in place of tamari.

Nut-Free
Use pumpkin seeds for a nut-free option. If using roasted (salted) pumpkin seeds, you may want to reduce salt in the rest of the recipe.

Toasting Nuts
Place pecans on a baking sheet lined with parchment paper. Place in an oven preheated to 400 degrees, and bake for 7 to 12 minutes, tossing once or twice through the baking process to distribute heat evenly during cooking. Watch carefully as toasting times vary by nut, and they can turn from golden to burned in just seconds.

Oven-Baking
To oven-bake, place patties on a baking sheet lined with parchment paper. Bake at 400 degrees for roughly 10 minutes on one side, then flip and bake for another 10 minutes. Serve up!

Serving Suggestion
Because these burgers take a little more prep than others, pair with the simplest of spuds, such as baked whole sweet or white potatoes. A green salad will round out the meal and add freshness.

Storage
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.

https://foodrevolution.org/recipes/mushroom-pecan-burgers/