Recipe(tried): Veggie Burgers with mushrooms and carmelized onions and peppers (vegan)

I have a short list of veggie burgers I am making my way through. This is the first contender, and it was really very nice. Even my DS (an avowed mushroom avoider) liked it.

VEGGIE BURGERS

2 tbsp pecans (I used almonds)
3/4 cup fresh breadcrumbs
1/4 cup or so of caramelized onions
2 cloves garlic (sliced or crushed)
1/4 cup or so of roasted peppers
9 to 12 ounces mushrooms (I used a pack of cremini, already sliced).
1 jalapeno (finely diced)(optional)
1 to 2 tbsp hoisin sauce
1/2 cup cooked rice
salt
2 tbsp potato flakes to help bind (optional) (My mixture did not need this, but judge for yourself if your concoction comes out a bit wet.)

Add the onions and garlic to a pan on the stovetop, with the mushrooms and a TBSP or so of oil. Cook down until mushrooms have given up their water (a sprinkle or two of salt helps this happen) and then add in the jalapeno and roasted peppers, stir to combine. Add in the hoisin and cook for another couple of minutes.

Put the cooked mixture into the food processor, add the bread crumbs, then the rice, and finally the nuts, pulsing to combine after each addition. Form into burgers and leave them to chill in the fridge for an hour or more (can be in the fridge for a few days).

Cook on stovetop in a little olive oil for a few minutes on each side.

I served them on whole wheat kaisers with lemon mayo (not vegan!), baba ganouj, and fresh spinach. They were complex and delicious! I will top with some swiss or smoked cheese next time (also not vegan!), but if you want you can find vegan versions of mayo and cheese.