Vegan Mushroom Pecan Burgers
Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty.
portobello mushrooms - I used sliced
red onion, diced
garlic, minced or chopped fine
chickpeas, 1 can, drained and then patted dry
pecans, diced small
instant oats or rolled oats ground small
tahini or almond butter
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!
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.