Name: Mushroom and Pepper Garden Burger
Prep time: 20 min
Cook time: 1 h
Ingredients: 2 tablespoon pecan nuts; 3/4 cup fresh breadcrumbs; 1 small onion (or 75g (1/2 medium, 1 cup chopped) white part of leek); 2 cloves garlic; vegetable oil or vegetable stock powder for sauteeing; 1/2 red, yellow or orange (sweet bell) pepper; 8 ounce mushrooms; 1 mild or hot chilli (optional); 1 1/2 tablespoon hoisin sauce; 1/2 cup cooked rice (about 1/2 oz, 1/3 cup before cooking); salt and black pepper to taste; 2 tablespoon potato flakes to help bind (optional)

Mushroom and Pepper Garden Burger

Create your very own Mushroom and Pepper Garden Burger. You can make these ahead of time and freeze until you're ready to cook them. This is an easy lunch or dinner that is full of veggies and protein! Top with a whole-grain bun.

Preparation Time20 min

Cooking Time1 hr

Ingredients

2 tablespoons pecan nuts
3/4 cup fresh breadcrumbs
1 small onion (or 75g (1/2 medium, 1 cup chopped) white part of leek)
2 cloves garlic
vegetable oil or vegetable stock powder for sauteeing
1/2 red, yellow or orange (sweet bell) pepper
8 ounces mushrooms
1 mild or hot chilli (optional)
1 1/2 tablespoon hoisin sauce
1/2 cup cooked rice (about 1/2 oz, 1/3 cup before cooking)
salt and black pepper to taste
2 tablespoons potato flakes to help bind (optional)

Instructions

First, toast and grind the pecan nuts: cook them in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned.
Grind nuts in a blender or food processor - I find it helps to add some of the breadcrumbs to the blender to stop the nuts flying everywhere.
Chop the onion and garlic. Saute in vegetable stock (or use oil) until softened and slightly browned.
Meanwhile, chop the pepper and mushrooms. Finely chop the chilli (if using).
When the onions are ready, add these other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if things start to stick.
Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole.
Mix in the toasted, ground pecan nuts and breadcrumbs. Season to taste only if necessary. If the mixture seems a bit sloppy, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it. Don't use flour as it won't have time to cook properly.
If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days. Form into burgers - you can make them quite thin and flat, with smooth edges.
To cook them, fry or bake. Be careful when turning them not to disturb the browned crust. Nice with ketchup and red onion in a brown roll.