Take a peek at these pecan burgers to celebrate national pecan day & our pecan farmers in Texas!
INGREDIENTS
½ tbsp balsamic vinegar1 lb shiitake mushrooms, chopped
freshly ground black pepper
½ a white onion
couple pinches sea salt
3-4 large cloves garlic, minced
1 tbsp balsamic vinegar
2 tbsp tahini
1 tbsp light miso ex: brown rice
½ tsp ground sage
1 tsp dried oregano
1 tbsp balsamic vinegar
1 tbsp tamari
1 ¾ cups rolled oats
½ cup fresh flat-leaf parsley leaves
½ cup pecans lightly toasted
TOOLS
saucepans, strainer, egg dying cups, spoons
DIRECTIONS
- Prepare your ingredients. Add the mushrooms, balsamic, & pepper to a skillet over medium heat. Cool until the mushrooms have started to brown (8-9 mins).
- Add the onions + salt & cook till translucent. Add the garlic & cook for an additional 5-6 minutes, stirring frequently to avoid sticking.
- Add 1 tbsp balsamic, stir, then remove from heat. Add 3/4th of the mixture to the bowl of a food processor.
- Add the tahini, miso, sage, oregano, tamari, oats, fresh parsley, & pecans. Blend until the ingredients just come together.
- Mix in the remaining mushroom/onion mixture. Preheat the oven to 400 degrees Fahrenheit.
- Form patties with the mixture and place on a oiled baking sheet.
- Bake for 10 minutes per side. Serve hot.