INGREDIENTS

INSTRUCTIONS

Dry-pan roast the pecans.  When cooled, process to a coarse powder.
Heat oil in a large skillet. Saute onion and garlic until onions turn brown
at the edges and garlic is golden. Add jalapeno, bell pepper and mushrooms.
Reduce heat, cover and cook until vegetables are tender, 10 to15 minutes.
Add hoisin sauce and mix well.
With a slotted spoon, transfer vegetables to a large bowl. Increase heat
and reduce the sauce remaining in the skillet until very thick, stirring
often for 5 to 10 minutes. Pour sauce over the vegetable mixture. Place
mixture and rice in the bowl of a food processor. Pulse several times until
the ingredients are thoroughly blended. Transfer to a large bowl and mix in
ground pecans and 1-1/4 cup crumbs, with your hands. Season with salt.
Form into 3-inch patties about 1/2-inch thick, mixing in extra crumbs if
patties don't hold their shape. They will be delicate, so handle gentle.
Broil or grill patties until brown on both sides and heated through. Served
on toasted buns with lettuce, onion and ketchup.  Makes 12.
Pat H's notes.  Try chipotle mayo and sliced tomato.    Shape with burger
press and waxed paper; freeze; fry (frozen patty) with a little vegetable
spray.
MUSHROOMS: shiitake, portabello and standard
Posted to MC-Recipe Digest V1 #168
Date: Thu, 25 Jul 1996 10:52:16 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Although the recipes have long lists of ingredients, the burgers
are easy to make. "Just throw them in the processor." A blender
won't work (needs too much water). Fifty varieties of vegetarian
burgers are featured in Bharti Kirchner's new book, "Vegetarian
Burgers" (Harper-Perennial), 1996.
Book Review, Knight-Ridder Wire-Service 30 Jun 96

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