Rice, Carrot, Mushroom & Pecan Burgers

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Rice, Carrot, Mushroom & Pecan Burgers

Rice, Carrot, Mushroom & Pecan Burgers

Meaty mushrooms and crunchy pecans make this a satisfying vegetarian burger. Make it a meal: Serve on a whole-wheat bun or toasted country bread with Spinach Salad with Black Olive Vinaigrette.

Serves 6

Prep Time 30 min

Total Time 30 min.


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 8 ounces mushrooms, trimmed and sliced (8-10 mushrooms)
  • 1/2 cup pecan halves, toasted (2 ounces)
  • 1 cup cooked rice, preferably brown basmati rice
  • 1 cup shredded carrots
  • 1 cup fresh breadcrumbs, (see Tip)
  • Salt & freshly ground pepper, to taste
  • Cayenne pepper, to taste
  • 1 large egg, lightly beaten

Cooking Directions

Step 1

Preheat the broiler. Lightly oil a baking sheet or coat it with cooking spray and set aside.

Step 2

Heat oil in a nonstick skillet over medium-high heat until hot. Add onion and garlic and sauté until the onion is soft, about 3 minutes. Add mushrooms and sauté until they are slightly soft, about 3 more minutes. Remove the pan from the heat.

Step 3

Coarsely chop pecans in a food processor (not a blender). Add rice, carrots and the sautéed onion mixture. Pulse a few times until the mixture has a mealy consistency and transfer it to a large bowl. Add breadcrumbs and mix well. Season with salt, pepper and cayenne. Stir in egg.

Step 4

Shape the mixture into 6 patties. Place the patties on the prepared baking sheet. Broil, about 6 inches from the heat, until lightly browned, 5 to 7 minutes per side.