Name: Pecan Mushroom Burgers
Ingredients: 1 tb Olive oil; 3 lg Garlic cloves; minced; 1 c Chopped onions; 1/2 lb Fresh mushrooms; sliced; 1/4 lb Swiss chard leaves; coarsely chopped; 2 ts Tamari; 1 ts Rice vinegar; 1 c Prepared Bulgar; 1/4 c Pecans; toasted and ground to coarse poweder in cofee grinder; 1 3/4 c Bread crumbs; Salt and pepper

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian		5	Servings

INGREDIENTS

1	tb	Olive oil
3	lg	Garlic cloves; minced
1	c	Chopped onions
1/2	lb	Fresh mushrooms; sliced
1/4	lb	Swiss chard leaves; coarsely chopped
2	ts	Tamari
1	ts	Rice vinegar
1	c	Prepared Bulgar
1/4	c	Pecans; toasted and ground to coarse poweder in cofee grinder
1 3/4	c	Bread crumbs
		Salt and pepper

INSTRUCTIONS

Makes 10 burgers, 5 servings
from Bharti Kirchner's "Vegetarian Burgers"
Heat oil in skillet; cook garlic until golden. Add onions, mushrooms,
chard, tamari and rice vinegar. Cook, covered, until vegetables are
softened. Place vegetable mixture and the bulgar in food processor or
blender; pulse several times until well blended. Scrape into large bowl and
add ground pecans and bread crumbs. Mis with spoon or hands until all
ingredients are thoroughly combined. Form into pattied 1/2 inch thick and 3
inches diameter. Preheat broiler. Place patties on cookie sheet and broil
3-5 inches from heat, 7 to 9 minutes per side or until lightly browned.
When one side is done, turn patties carefully with spatula. Serving
suggestions: on whole wheat bun, or focaccia bread, with shredded lettuce
or cabbage, sweet onion rings, or a gravy. (My note: we ate once as a
burger-on-a-bun, another as a cutlet entree with light vegetable gravy. I
can attest that they are also delicious cold right out of the
refrigerator!)
Posted to JEWISH-FOOD digest Volume 98 #023 by DMCLXNDR@admin2.memphis.edu
on Jan 12, 1998

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