Once you try these Porcini Pecan Vegan Burgers you will forget all other veggie burgers. These veggie burgers are smokey, savory and sensational! They are 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!
Course Main Course
Prep Time 20minutes
Cook Time 8minutes
freeze time 30minutes
Author Intentionally Eat with Cindy Newland
2cupsbrown rice, short grain
1cupdried porcini mushroomssoak dried mushrooms in hot water for 15 minutes
1cuppanko bread crumbs
½mediumonion, rough chopped
¼cuphulled hemp seeds
1Tbspbragg's amino acids or soy sauce
½tspvegan 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!