vegan mushroom pecan burgers

Take a peek at these pecan burgers to celebrate national pecan day & our pecan farmers in Texas!

 

INGREDIENTS

½  tbsp balsamic vinegar
1 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

1. 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).
2. Add the onions + salt & cook till translucent. Add the garlic & cook for an additional 5-6 minutes, stirring frequently to avoid sticking. 
3. Add 1 tbsp balsamic, stir, then remove from heat. Add 3/4th of the mixture to the bowl of a food processor. 
4. Add the tahini, miso, sage, oregano, tamari, oats, fresh parsley, & pecans. Blend until the ingredients just come together. 
5. Mix in the remaining mushroom/onion mixture. Preheat the oven to 400 degrees Fahrenheit. 
6. Form patties with the mixture and place on a oiled baking sheet.
7. Bake for 10 minutes per side. Serve hot.