Vegan Mushroom Pecan Burgers

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 bother 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 go 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.

You know what else goes in these burgers that you probably haven’t thought of?  Mashed potatoes!  It is the perfect binder along with all of the other sticky ingredients.

They aren’t leftovers because those would probably have dairy free milk and butter in them.  That would make the patties too wet.  These mashed potatoes have to be plain and pure potatoes that have been mashed.

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 bread crumbs, 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.
• 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 3 votes

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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

Recipe Type Burgers, Sandwiches

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 5 Servings

Calories 285 kcal

Author Ginny McMeans

Ingredients

• 8 ounces portabello 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
• 1/2 cup instant oats or rolled oats ground small
• 1 cup mashed potatoes, not leftovers, cooked and mashed
• 2 tablespoons hoisin sauce
• 1 tablespoon tahini or almond butter

Instructions

1. Add 2 tablespoons of water to a large skillet.  Raise to medium high and add the sliced portabella mushrooms.  Sauté for 5 minutes.

2. Add the onion and sauté for another 5 minutes.  Add the garlic and cook 2 more minutes.

3. Remove from heat and add to a food processor.  Also add the chickpeas, pecans.  Add the oats if they are rolled and not instant.

4. Process with a few pulses to have all of the ingredients in small pieces. No chunks.
   

5. Add to a large mixing bowl and add the hoisin sauce, and tahini.

6. Mix well together.  You can even use your hands and work it very well together.

7. 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.

8. Fry in oil on one side until crispy browned and then carefully flip and brown on the other side.  Ready for serving!

Recipe 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 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.

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.