Mushroom Pecan Veggie Burger
  • 1 cup old-fashioned oats
  • 2 garlic cloves
  • 1 lb mushrooms, trimmed and halved (I used cremini)
  • ½ cup pecans
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons vegetable oil
  • optional toppings: avocado, sriracha mayonnaise
  1. Put oats in food processor and let machine run until they're ground into coarse meal, about 1 minute. Transfer to large bowl.
  2. Pulse garlic in food processor until broken up, then add mushrooms. Pulse until mixture finely chopped but not pureed. Add mushrooms and garlic to bowl with oats. Put nuts in food processor and let machine run until they are ground to thick paste, adding water a teaspoon at a time if necessary. Scrape paste into bowl with rubber spatula.
  3. Add chili powder, salt and pepper and stir with spatula, pressing and folding until ingredients distributed evenly. Refrigerate for 10 minutes, then make four patties.
  4. Put oil in large skillet over medium heat. When hot add burgers and cook, undisturbed, until browned on bottom and release easily from pan, 3 to 5 minutes. Turn burgers , lower heat and cook on other side until firm and browned, 3 to 5 minutes more.
  5. Put burger on bun with your toppings of choice.
Recipe adapted from Mark Bittman's The VB6 Cookbook
Recipe by Vegging at the Shore at