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.
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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 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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Vegan Mushroom Pecan Burgers
Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty.
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 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 portabella 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.
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!
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.
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.
And one more that is an oldie but a goodie that uses Lentils. It’s a but spicy too. Check out Spicy Green Lentil Burgers!
Edy says
This sounds like it would also be great as patties to serve as your meat entree with gravy over them, potatoes and veggies on the side!
Ginny McMeans says
Absolutely Alyssa! I like to quick freeze them on a baking sheet for an hour or so and then pack in a freezer container or even a freezer bag if they are firm enough to hold their form.
Alyssa Haley says
New to really cooking vegan….we like to eat whole plant based but every now and then, I have to have a burger! These sound delicious. Can you freeze them before cooking?
Veena Azmanov says
Oh my goodness this look absolutely amazing! It truly looks delicious! Is good food and this looks like one of the BEST!! I can’t WAIT to try this! Thank you for this great recipe!
Caroline says
These look great, I’ve made some vegetarian burgers with mushroom before and it was great in there. Can imagine pecan good too.
Deborah Leader says
Oh my gosh, thanks so much for your tips on how to keep a vegan burger together. I made Beet Burgers a while back; they were beautiful and tasty but they completely fell apart when eating them. These tips really help and I love that you put pecans, instead of walnuts, as I too prefer their flavor.
Bintu | Recipes From A Pantry says
These sound incredible – love the combination of mushroom and pecan!
Haley D Williams says
These are a great way to change up your burger game! Cannot wait to try this one out!