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Name: Triple Mushroom Burger
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb mushrooms assortment, Sliced; 1/4 c Pecans dry-roasted; 1 tb Garlic minced; 2 tb Hoisin sauce; Salt; 1 c onion Diced; 1 Red bell pepper seeded; 1 c basmati rice Cooked; 1 Jalapeno seeded and minced; 1 tb Canola oil; 1 1/2 c Dry bread crumbs

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INGREDIENTS

1 lb mushrooms ; assortment, Sliced
1/4 c Pecans ; dry-roasted
1 tb Garlic ; minced
2 tb Hoisin sauce
Salt
1 c onion ; Diced
1 Red bell pepper ; seeded
1 c basmati rice ; Cooked
1 Jalapeno ; seeded and minced
1 tb Canola oil
1 1/2 c Dry bread crumbs

Servings

INSTRUCTIONS

Dry-pan roast the pecans. When cooled, process to a coarse powder. Heat oil in a large skillet. Saute onion and garlic until onions turn brown at the edges and garlic is golden. Add jalapeno, bell pepper and mushrooms. Reduce heat, cover and cook until vegetables are tender, 10 to15 minutes. Add hoisin sauce and mix well. With a slotted spoon, transfer vegetables to a large bowl. Increase heat and reduce the sauce remaining in the skillet until very thick, stirring often for 5 to 10 minutes. Pour sauce over the vegetable mixture. Place mixture and rice in the bowl of a food processor. Pulse several times until the ingredients are thoroughly blended. Transfer to a large bowl and mix in ground pecans and 1-1/4 cup crumbs, with your hands. Season with salt. Form into 3-inch patties about 1/2-inch thick, mixing in extra crumbs if patties dont hold their shape. They will be delicate, so handle gentle. Broil or grill patties until brown on both sides and heated through. Served on toasted buns with lettuce, onion and ketchup. Makes 12. Pat Hs notes. Try chipotle mayo and sliced tomato. Shape with burger press and waxed paper; freeze; fry (frozen patty) with a little vegetable spray. MUSHROOMS: shiitake, portabello and standard Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 10:52:16 -0700 (PDT) From: PatH NOTES : Although the recipes have long lists of ingredients, the burgers are easy to make. "Just throw them in the processor." A blender wont work (needs too much water). Fifty varieties of vegetarian burgers are featured in Bharti Kirchners new book, "Vegetarian Burgers" (Harper-Perennial), 1996. Book Review, Knight-Ridder Wire-Service 30 Jun 96

NOTES

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Triple Mushroom Burger

1 lb mushrooms assortment, Sliced
1/4 c Pecans dry-roasted
1 tb Garlic minced
2 tb Hoisin sauce
 Salt
1 c onion Diced
1 Red bell pepper seeded
1 c basmati rice Cooked
1 Jalapeno seeded and minced
1 tb Canola oil
1 1/2 c Dry bread crumbs

Dry-pan roast the pecans.  When cooled, process to a coarse powder.    Heat oil in a large skillet. Saute onion and garlic until onions turn brown  at the edges and garlic is golden. Add jalapeno, bell pepper and mushrooms.  Reduce heat, cover and cook until vegetables are tender, 10 to15 minutes.  Add hoisin sauce and mix well.    With a slotted spoon, transfer vegetables to a large bowl. Increase heat  and reduce the sauce remaining in the skillet until very thick, stirring  often for 5 to 10 minutes. Pour sauce over the vegetable mixture. Place  mixture and rice in the bowl of a food processor. Pulse several times until  the ingredients are thoroughly blended. Transfer to a large bowl and mix in  ground pecans and 1-1/4 cup crumbs, with your hands. Season with salt.    Form into 3-inch patties about 1/2-inch thick, mixing in extra crumbs if  patties dont hold their shape. They will be delicate, so handle gentle.    Broil or grill patties until brown on both sides and heated through. Served  on toasted buns with lettuce, onion and ketchup.  Makes 12.    Pat Hs notes.  Try chipotle mayo and sliced tomato.    Shape with burger  press and waxed paper; freeze; fry (frozen patty) with a little vegetable  spray.    MUSHROOMS: shiitake, portabello and standard  Posted to MC-Recipe Digest V1 #168    Date: Thu, 25 Jul 1996 10:52:16 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>  NOTES : Although the recipes have long lists of ingredients, the burgers       are easy to make. "Just throw them in the processor." A blender       wont work (needs too much water). Fifty varieties of vegetarian       burgers are featured in Bharti Kirchners new book, "Vegetarian       Burgers" (Harper-Perennial), 1996.       Book Review, Knight-Ridder Wire-Service 30 Jun 96

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Nutrition

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Serving Size: 1 Serving (1367g)
Recipe Makes: 1

Calories: 2140
Calories from Fat: 414 (19%)

Amt Per Serving		% DV

	Total Fat 46g	61 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 14.6g
Cholesterol 1mg		0 %
Sodium 1759.7mg		61 %
Potassium 3510.7mg		92 %
Total Carbohydrate 372.3g		109 %
	Dietary Fiber 25g	100 %
	Sugars, other 347.3g
Protein 57.7g		82 %
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Calories per serving: 2140

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