Italian Style Shiitake Pecan Burger
A wonderful meatless alternative to a regular burger.
- 1/4 cup bread crumbs
- 1/4 cup toasted pecans, chopped
- 1/4 cup Parmesan, shredded
- Sprig of rosemary, chopped fine
- 1 onion, sliced fine
- 2 cups diced shiitake mushrooms, stems removed
- 2 tablespoons diced sun dried tomatoes (oil preserved)
- 1/2 tablespoon tamari soy sauce, low sodium
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon olive, walnut or grapeseed oil
- In a bowl, combine breadcrumbs, toasted pecans, Parmesan, and rosemary.
- Caramelize the onion in a skillet with olive oil and add to bowl with dry ingredients.
- In the same pan the onions were in, cook the shiitake on high heat until the
mushroom liquid has been reabsorbed.
- Let cool and add to rest of ingredients. Mix until evenly distributed.
- Stir in sun-dried tomatoes, tamari, Worcestershire and oil until consistency
is moist enough to hold together.
- Add vegetable broth if additional moisture is needed.
- Let sit for half an hour in the fridge.
- Preheat oven to 400 degrees F.
- Using a metal round, press out 4 equal patties.
- Bake the patties at 400 degrees F for about 15 minutes or until the edges appear
golden but not too dry.
- Pepper after baked. Salt shouldn’t be needed due to the tamari.
- Serve on whole wheat bun with 1/2 cup of arugula, a few sun-dried tomatoes and/or
more caramelized onions.
Yield: 4 burger patties
Recipe courtesy of Nicolette Matt, 2nd place winner of Swap It or Top It 2014.
Reprinted with permission from the Mushroom Council.