Mushroom Pecan Burger

I just started my summer job yesterday, and after a month off from work and school, it's taking some time to get back into things. I have to get organized with optimizing my time so and I have to figure out how to stop feeling so tired once I leave work.

One of my least favourite home cooked meals is burgers. I really don't like most commercial veggie burgers (though I have recently discovered the Sol Cuisine ones and those are good, and there are some sun dried tomato basil ones that are good too). But I think the real reason that I don't like home cooked burgers is because I have no idea how to create a good burger - like I don't know what condiments to add and in what combination to make it delicious.Whatever I put on there (usually trying to be healthy) it never turns out awesome.

BUT when it comes to homemade veggie burgers like this mushroom pecan burger, there's no way I'd turn it down. I liked eating this burger patty on salad and just on the side of whatever else (like with rice and vegetables). I think I only ate it burger style once, and even then it was good because the patty is just so flavourful and delicious. The patties don't stick together incredibly well but I don't mind because the taste is so awesome.

If this sounds good, you might also like:
Mushroom Crescents
Hungarian Mushroom Soup
Pasta with Portobello Mushrooms in Mustard Wine Sauce
Walnut and Mushroom Nut Roast

Mushroom Pecan Burger
Adapted from Rebar: Modern Food Cookbook

Yields 10 to 12 burgers

1 tbsp vegetable oil
1 red onion, diced
1 tsp salt
4 garlic cloves, minced
2 tsp dried thyme
1/4 tsp red chile flakes
6 cups sliced button mushrooms
2 tbsp balsamic vinegar
1 1/2 cups cooked brown rice
1 1/2 cups grated carrot (about 2 carrots)
1 cup pecans, roasted and finely ground
2 pieces whole wheat bread, toasted and torn into small pieces
1/2 tsp cracked pepper
2 tbsp reduced sodium soy sauce

1. In a large skillet, heat oil over medium heat and saute onion. Turn up the heat and add the garlic, mushrooms, salt, thyme and chile flakes. Stir and saute until the mushrooms have released their juices and the pan begins to dry out. Deglaze the pan with balsamic vinegar. Let the liquid evaporate, turn the mushrooms out into a large bowl and let cool.

2. In a food processor, blend the torn bread until you have bread crumbs. Add the brown rice, grated carrot and mushrooms to the food processor. (You made need to do this in 2 batches if your food processor isn't big enough.) Pulse the mixture until well combined but still coarse in texture. Return to the bowl and add all of the remaining ingredients. Mix thoroughly and season to taste. Refrigerate for 1 hour, or overnight. Shape into patties and either saute until golden brown on both sides, or bake at 375F for 10 minutes on each side.