Triple Mushroom Burger

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Servings: 1 Difficulty: Advanced
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Savory mushroom and rice patties with hoisin glaze and toasted pecans
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This hearty plant-based burger combines earthy mushrooms, savory hoisin sauce, and nutty pecans for a deeply satisfying bite. The addition of cooked basmati rice and breadcrumbs creates a tender yet sturdy patty that holds together beautifully on the grill. Aromatic onions, garlic, and a hint of jalapeno heat elevate the flavor profile, making it perfect for summer barbecues or weeknight dinners. Serve on toasted buns with fresh lettuce and your favorite condiments for a complete meal that rivals any meat-based burger.

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Triple Mushroom Burger

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 23.2

Description

This hearty plant-based burger combines earthy mushrooms, savory hoisin sauce, and nutty pecans for a deeply satisfying bite. The addition of cooked basmati rice and breadcrumbs creates a tender yet sturdy patty that holds together beautifully on the grill. Aromatic onions, garlic, and a hint of jalapeno heat elevate the flavor profile, making it perfect for summer barbecues or weeknight dinners. Serve on toasted buns with fresh lettuce and your favorite condiments for a complete meal that rivals any meat-based burger.

Ingredients

Directions

  1. Dry-pan roast pecans until fragrant, then cool and process into a coarse powder.
  2. Heat canola oil in a large skillet over medium heat.
  3. Sauté diced onion and minced garlic until onions are browned at the edges and garlic is golden.
  4. Add seeded jalapeno, chopped red bell pepper, and sliced mushrooms to the skillet.
  5. Reduce heat, cover, and cook until vegetables are tender, about 10 to 15 minutes.
  6. Stir in hoisin sauce and mix well with the vegetables.
  7. Transfer the vegetable mixture to a large bowl using a slotted spoon, leaving the sauce in the skillet.
  8. Increase heat under the skillet and reduce the remaining sauce until very thick, stirring often for 5 to 10 minutes.
  9. Pour the thickened sauce over the vegetable mixture in the bowl.
  10. Place the vegetable mixture and cooked basmati rice into a food processor.
  11. Pulse several times until the ingredients are thoroughly blended but still have some texture.
  12. Transfer the mixture back to a large bowl and mix in ground pecans and dry bread crumbs by hand.
  13. Season with salt to taste.
  14. Form the mixture into 3-inch patties about 1/2-inch thick, adding extra crumbs if necessary to help them hold their shape.
  15. Handle the delicate patties gently.
  16. Broil or grill patties until brown on both sides and heated through.
  17. Serve on toasted buns with lettuce, onion, and ketchup.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 23.2kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan burger, mushroom patty, hoisin sauce, pecan crust, plant based, grilled sandwich, rice burger, mushroom recipe, jalapeno heat, homemade patties, bbq dinner, meatless monday, garlic onion, toasted buns, basmati rice, breadcrumb binder
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