RECIPE: Mushroom Pecan Burgers (Moosewood)

[Guest guest]

Mushroom Pecan Burgers

(Moosewood Restaurant New Classics)

This is a yummy, multigrain burger, high in fiber and lower in fat than many

versions we've tried. Russian dressing or Moosewood's Organic Honey-Dijon

dressing available in many natural food stores, are both great on these

succulent burgers. Ketchup, mustard, pickles, avocado slices, alfalfa

sprouts, minced red onions, and tomato slices are also good. Melt fontina or

cheddar cheese on top for a cheeseburger.

Serves 4 to 6

Preparation time: 30 minutes

Baking time: 30 minutes

1 ½ cups chopped onions

1 tablespoon vegetable oil

½ teaspoon dried marjoram

¼ teaspoon dried thyme

4 cups chopped cremini or other mushrooms

1/3 cup chopped toasted pecans

2 teaspoons soy sauce

1 cup whole wheat bread crumbs

1 cup cooked brown rice

¼ cup rolled oats

1 tablespoon chopped fresh dill

1 tablespoon miso (optional)

1 cake firm tofu, pressed (16 ounces)

salt and ground black pepper to taste.

Preheat the oven to 350º. Generously oil a baking sheet.

In a medium skillet, sauté the onions in the oil. Cook on medium heat until

the onions are softened, about 5 minutes. Add the marjoram, thyme, and

mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10

minutes more.

Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce,

breadcrumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing

it with your hands or a potato masher. Add salt and pepper and mix well.

Shape the mixture into six round patties and place them on the prepared

baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in

a bun.