Recipe: Italian Style Shiitake Mushroom Pecan Burgers (no meat, using sun dried tomatoes)

ITALIAN STYLE SHIITAKE PECAN BURGERS



1/4 cup bread crumbs
1/4 cup toasted pecans chopped
1/4 cup shredded Parmesan cheese
1 spring rosemary, finely chopped
1 onion, thinly sliced
2 cups on diced Shiitake mushrooms, stems removed
2 tablespoon diced sun dried tomatoes (oil preserved)
1/2 tablespoon low sodium tamari soy sauce
1/2 tablespoon Worcestershire sauce
1 tablespoon olive oil (or walnut or grapeseed oil)
Vegetable broth (if needed)
Ground black pepper
FOR SERVING:
Whole wheat hamburger buns
1/2 cup arugula
Additoinal sun-dried tomatoes and/or more caramelized onions

In a bowl, combine breadcrumbs, toasted pecans, Parmesan, and rosemary; set aside.

Caramelize the onion in a skillet with olive oil and add to bowl with dry ingredients.

In the same pan the onions were in, cook the shiitake on high heat until the mushroom liquid has been reabsorbed. Let cool, then add to rest of ingredients. Mix until evenly distributed.

Stir in sun-dried tomatoes, tamari, Worcestershire and oil until consistency is moist enough to hold together. Add vegetable broth if additional moisture is needed. Let sit for half an hour in the fridge.

Preheat oven to 400 degrees F.

Using a metal round, press out 4 equal patties.

Bake the patties at 400 Degrees for about 15 minutes or until the edges appear golden but not too dry.

Add pepper after baking (salt shouldn't be needed due to the tamari and Worcestershire sauce.)

Serve on whole wheat buns topped with arugula, a few sun-dried tomatoes and/or more caramelized onions.

Makes 4 burger patties
Adapted from source: Nicolette Matt, 2nd place winner of Swap It or Top It 2014, The Mushroom Council