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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Lunch Main Dish Rice Vegetables Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Mushrooms Healthy 2 Low In Something Pasta Rice And Grains Peppers Taste Mood Burgers Veggie Burgers

Garden Burger With Mushroom And Peppers

Use these as a healthy alternative to beef burgers. this recipe is adapted from bharti kirchner's

Steps

Toast the pecans in a dry frying pan over a low heat for about 5 minutes , stirring often , until slightly browned but not burned.
Grind in a blender or food processor or chop finely.
Chop the onion and garlic.
Saute in vegetable stock or until softened and golden.
When the onions are ready , add the other vegetables and cook for a further 10-15 minutes until everything is tender , adding a little water if necessary to prevent sticking.
Add the hoisin sauce , mix well and continue to cook until the sauce is thick.
Place the vegetable mixture in a blender along with the cooked rice , and pulse a few times to blend things together , leaving some pieces of vegetables whole.
Mix in the nuts and breadcrumbs.
If the mixture does not want to hold , mix in some potato flakes , instant mashed potato or more breadcrumbs to help bind it.
If possible , leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
To cook them , fry or bake.

Ingredients

pecan nuts, fresh breadcrumb, onion, garlic, vegetable oil, red sweet bell peppers, mushroom, mild chili pepper, hoisin sauce, rice, salt and black pepper, potato flakes