Best 4 Mushroom Pecan Burgers Recipes
Calling all vegetarians and mushroom lovers! These hearty and flavorful Mushroom Pecan Burgers are a must-try. Made with a combination of chopped mushrooms, pecans, and a blend of aromatic spices, these burgers are a healthy and delicious alternative to traditional beef burgers. Serve them on a toasted bun with your favorite toppings, such as lettuce, tomato, and avocado, for a satisfying and nutritious meal.
In addition to the classic Mushroom Pecan Burgers, the article also includes a tantalizing array of other burger recipes that are sure to satisfy your cravings. From the tangy and refreshing Asian-Inspired Tofu Burgers to the indulgent and cheesy Grilled Halloumi Burgers, there's a recipe for every taste and preference.
Whether you're looking for a quick and easy weeknight meal or a show-stopping dish for your next BBQ, these burger recipes have you covered. So fire up the grill, gather your ingredients, and get ready to experience a symphony of flavors that will leave you craving more.
VEGAN MUSHROOM PECAN BURGERS
Vegan Mushroom Pecan Burgers Have a hearty and chewy texture that really adds a lot to a great veggie patty.
Provided by Ginny McMeans
Categories Main Dish
Time 27m
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : ServingSize 1 Serving, Calories 285 kcal, Carbohydrate 30 g, Protein 9 g, Fat 18 g, SaturatedFat 1 g, Sodium 350 mg, Fiber 8 g, Sugar 3 g
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM BEEF BURGERS
Simple yet flavorful mushroom and beef burgers that can be made on an indoor grill pan. The most natural beef you can find is best.
Provided by Juanita S
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
- Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
- Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 2.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 1.1 g
PECAN AND MUSHROOM BURGER WITH BLUE CHEESE SAUCE
Such a tasty veggie burger. These take a little work, however they are a great make ahead meal. The website states that you can wrap the uncooked patties individually and refrigerate for up to 2 days or freeze for up to 3 months (thawing in the refrigerator before cooking). One of the reviewers on the other site said that you can leave out the egg for a tasty vegan burger without any issues. From the Eating Well website. NOTE: After making these, I have changed up the recipe to perfection :) If you like parsley, you may want to add a little fresh parsley in these as well.
Provided by januarybride
Categories < 60 Mins
Time 1h
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
- Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
- Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
- Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
- With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
- Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
- Garnish the burgers with watercress and the blue cheese sauce, if desired.
Nutrition Facts : Calories 164.4, Fat 8.1, SaturatedFat 1.5, Cholesterol 29.3, Sodium 353.3, Carbohydrate 18.8, Fiber 3.7, Sugar 3, Protein 6.2
Tips:
- Use a variety of mushrooms. This will give your burgers more flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
- Don't overcook the mushrooms. They should be cooked until they are soft and tender, but not mushy. You can check to make sure they're finished by piercing them with a fork. They should be soft enough to easily go through.
- Use a food processor to chop the mushrooms. This will help to ensure that they are evenly chopped and will make it easier to mix them with the other ingredients.
- Form the burgers into patties. You can use your hands or a burger press to do this. Make sure the patties are evenly shaped and about 1/2 inch thick.
- Cook the burgers over medium heat. This will help to prevent them from burning. You can cook them on a grill, in a skillet, or in the oven.
- Serve the burgers on buns with your favorite toppings. Some good options include lettuce, tomato, onion, and cheese.
Conclusion:
Mushroom pecan burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they are sure to please everyone at your next cookout. So next time you're looking for a new burger recipe, give these mushroom pecan burgers a try!
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