Name: Mushroom Pecan Burgers
Yield: 10 to 12 servings
Ingredients: 1 1/2 pounds (685 g) cremini mushrooms; 1/2 cup (30 g) fresh parsley; 2 tablespoons (30 ml) olive oil, divided; 2 large-size yellow onions, finely chopped; 3 large-size garlic cloves, minced; 1 1/2 to 2 cups (165 to 220 g) bread crumbs or cracker meal; 3 tablespoons (45 g) tahini; 2 tablespoons (30 g) hoisin sauce; 3/4 cup (85 g) toasted pecans or walnuts, chopped; 3 tablespoons (45 ml) tamari soy sauce; 1 teaspoon (2 g) dried oregano; 1/2 teaspoon dried sage; salt and ground pepper, to taste

Even self-described mushroom haters are surprised by how much they love these burgers! Because theres no use trying to improve perfection, I just had to include this recipe, a slightly modified version of Dreena Burtons from The Everyday Vegan.

Serving Suggestions and Variations

Instead of making patties, put mixture into 5 x 9 x 2-inch (13 x 23 x 5 cm) loaf pan and bake at 350°F (180°C, or gas mark 4) for 20 to 25 minutes.

Recipe notes

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