Once you try this Porcini Pecan Vegan Burger you will forget about all other veggie burgers. This veggie burger is smokey, savory and sensational! Its incredibly flavorful and so easy to make. They freeze well, so you can make a big batch and grab one when you have a busy day. Porcini Pecan Vegan Burgers are great for a meatless meal and will be a hit at your gathering or cookout!
Porcini Pecan Vegan Burger
When I weighed nearly 300 lbs, I loved drive thrus and grabbing a burger. My favorite was a double cheeseburger from the “golden arches”, of course I had fries and a Coke, all of which was super sized. I would eat the entire meal and then have a candy bar or snack cake for dessert. Now that I know better, I make my own vegan burgers so I can control the amount of sodium, fat, calories and save an animal.
Are Porcini mushrooms good for you?
You bet they are! They offer fiber, antioxidents, iron and more, plus they are cholesterol free and that equals heart healthy goodness! Want to know more about the benefits of porcini mushrooms? Click HERE
Can Mushrooms help you lose weight?
Mushrooms not help build your immune system, have cancer fighting properties, they have also been found to be beneficial for weight loss. Read MORE.
If you love mushrooms check out this Clam-less Vegan Chowder.
These Savory Mushroom Tarts are amazing, too!
Back to the veggie burgers!
This Porcini Pecan Vegan Burger has only 230 calories per serving!
You and your guests will love these veggie burgers. I enjoy my vegan burger with a crisp side salad or some oven fries. Obviously, that will add in fat and calories, so budget wisely and intentionally eat.
You can even freeze these Porcini Pecan Vegan Burgers!
Save yourself some time, make extra burgers and freeze it for a future protein-packed meal. I love these BPA free, Locking Lid Containers for storing leftovers.
Porcini Pecan Vegan Burger
- 2 cups brown rice, short grain
- 1 cup dried porcini mushrooms soak dried mushrooms in hot water for 15 minutes
- 1 cup pecans toasted
- 1 cup panko bread crumbs
- 1/2 medium onion, rough chopped
- 1/4 cup hulled hemp seeds
- 2 drops liquid smoke
- 1 Tbsp bragg's amino acids or soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp maple syrup
- 1/2 tsp vegan worcestershire sauce
- salt & pepper to taste
- Soak dried porcini mushrooms in hot water for 15 minutes.
- Place pecans on a baking sheet and toast at 350 degrees for 5 minutes or until golden brown.
- In a food processor, combine reconstituted mushrooms (saving the water), toasted pecans, brown rice, hemp seeds, panko bread crumbs, onion, liquid smoke, amino acids, onion powder, garlic powder, maple syrup, worcestershire sauce, salt and pepper. Pulse until well combined. Add mushroom water, one tablespoon at a time, if necessary for desired consistency. You should be able to form a patty, but the patty will be slightly sticky.
- Form into 8 burgers. Place burgers on parchment paper with parchment paper between each patty. Freeze for 30 min.
- Preheat grill or skillet to medium-high heat. Spray with olive oil. Cook for 4 minutes per side. Serve with your favorite fixings and enjoy!
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If you love sauce on your burgers, check out this Vegan Big Mac Sauce!
It’s creamy, tangy and delicious!
Need help on your weight loss journey? Join my Facebook group of Intentional Eaters and find the support you need.