Vegan Mushroom Pecan Burgers

Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty. 

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Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty. All kinds of goodies inside for protein and flavor.

I’ve seen lots of mushroom walnut burgers but some people just don’t like walnuts. They have a very distinct earthy taste that bothers some people.

Now as for me I’ve never had a nut that I didn’t like. But hey! Why not change it up and make a mushroom pecan burger.

The combination of the two tastes goes so nice together. And why not switch out the lentils for chickpeas? There again – less earthy in flavor.

You need a binder for the burger and mashed chickpeas sound perfect.

Once in a while, I need aquafaba and it doesn’t always coincide with me needing chickpeas. Because of that, I freeze the chickpeas for another time. This time is perfect.

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How Yo Make Veggie Burgers So They Don’t Fall Apart

• That’s a major question around these here parts. It’s a tough one and none will really stay together like the meat versions except ones that have vital wheat gluten added inside. Then you are almost making ‘meat’ anyway. I will absolutely get that recipe on very very soon.
• Some do stay together more than others though so here are some hints.
• Add sticky and starchy ingredients. Things like potatoes, beans, tomato paste, lentils and even a little bit of nut butter. They are all sticky and help a lot.
• Dry ingredients that get sticky when mixed with moisture such as breadcrumbs, oats, cooked quinoa and cooked rice.
• An egg replacer can act as a binder. My favorite is chia seed meal. It gels up almost instantly.

    A Few More Tips!

• It’s tricky when adding vegetables such as mushrooms and carrots. They have a lot of moisture. That’s one reason I like to sauté the mushroom and onion first. It gets out a lot of the moisture besides adding amazing flavor.
• Don’t get your mix too wet. It truly does need to stick together. Not mushy but sticky enough so that it doesn’t fall apart as you’re pressing it into a patty.
• Have everything well mixed and then form into a patty, firmly, that is as even as you can.
• When cooking, gently place into hot oil and fry until crispy. Do not push down with the spatula. That will separate the ingredients.
• When flipping the burger do so gently. You can even hold a fork or knife under the edge that’s getting flipped over as you lay it down more lightly into the pan.

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5 from 6 votes

Vegan Mushroom Pecan Burgers

Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty. 

Course Main Dish

Cuisine Burgers, Sandwiches

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 5 Servings

Calories 285kcal

Author Ginny McMeans

Ingredients

• 8 ounces portobello mushrooms - I used sliced
• 1/4 cup red onion, diced
• 2 cloves garlic, minced ot chopped fine
• 15 ounces chickpeas, 1 can, drained and then patted dry
• 1 cup pecans, diced small
• 1 1/2 cup instant oats or rolled oats ground small
• 2 tablespoons hoisin sauce
• 1 tablespoon tahini or almond butter

Instructions

• Add 2 tablespoons of water to a large skillet.  Raise to medium high and add the sliced portobello mushrooms.  Sauté for 5 minutes.
• Add the onion and sauté for another 5 minutes.  Add the garlic and cook 2 more minutes.
• Remove from heat and add to a food processor.  Also add the chickpeas, pecans.  Add the oats if they are rolled and not instant.
• Process with a few pulses to have all of the ingredients in small pieces. No chunks.
  
• Add to a large mixing bowl and add the hoisin sauce, and tahini.  If you are using instant oats add that now too.
• Mix well together.  You can even use your hands and work it very well together.
• Form into six patties.  You can also press them into a round form such as an English Muffin tin round or a pancake ring.  One that is about 3" across.
• Fry in oil on one side until crispy browned and then carefully flip and brown on the other side.  Ready for serving!

Notes

I served these delicious patties on whole wheat buns with hoisin sauce on the bottom bun and vegan mayo on the patty.  Then curly green lettuce and a slice of red onion.

Nutrition

Nutrition Facts

Vegan Mushroom Pecan Burgers

Amount Per Serving (1 Serving)

Calories 285 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 1g 5%

Sodium 350mg 15%

Potassium 592mg 17%

Total Carbohydrates 30g 10%

Dietary Fiber 8g 32%

Sugars 3g

Protein 9g 18%

Vitamin A 0.5%

Vitamin C 6.5%

Calcium 6.9%

Iron 19.9%

* Percent Daily Values are based on a 2000 calorie diet.

Besides these Vegan Mushroom Pecan Burgers there are so many great burger recipes on this blog. Sliders too and other sandwiches too!

Below is a photo of a great Black Bean Burgers recipe. Click on it and check the recipe.

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