Mushroom Pecan Burger

Recipes from The Bishop’s Ranch Kitchen

Note from Robin Miller: The original recipe calls for firm tofu. I think if this is a binder that a softer tofu works better. Twelve ounces of tofu seem like a high amount too. Try 6-8 ounces. Also this doesn’t have to be vegan, eggs are a better binder (I used 2 whole eggs for 6 servings). Recipe adapted from Moosewood Restaurant.

1/2 cup onion, chopped
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups mushroom, chopped
(Shiitake mushrooms work well)
1/3 cup toasted pecan
2 tablespoon tamari
1 cup whole wheat bread crumbs
1 cup brown rice
1/4 cup rolled oats, ground
1 tablespoon fresh dill
(or substitute 1 teaspoon dried dill)
1 tablespoon miso
12 ounce firm* tofu
Salt & pepper to taste

Heat oven to 350°
Saute onions in oil on medium heat until the onions have softened, about 5 minutes. Add the mushroom, marjoram, and thyme. Cook until the mushrooms are tender, 5-10 minutes more. Place cooked mushroom mixture into a bowl and add: pecans, breadcrumbs, rice, oats, tamari, dill, miso, tofu. Using a potato masher (or by hand), mix well. Season with salt and pepper. Test cook a small amount for seasoning before cooking the whole batch.

Oil a ½ sheet pan. Scoop 6 portions and shape with water moistened hands to form patties. Bake 15-30 minutes, flipping the patties over halfway through cooking to brown on both sides.