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Garden Burgers 03

Make Garden Burgers 03 at home with Garlic, Hoisin Sauce, Cooked Rice, and Potato Flakes To Help Bind. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 clove
• 1 tbsp
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   First, toast and grind the pecan nuts.

2. 2

   Cook them in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned.

3. 3

   Grind in a blender or food processor.

4. 4

   Chop the onion and garlic. Saute in vegetable stock (or oil if you prefer) until softened and slightly browned.

5. 5

   Meanwhile, chop the pepper and mushrooms.

6. 6

   Finely chop the chilli (if using).

7. 7

   When the onions are ready, add these other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if things start to stick.

8. 8

   Add the hoisin sauce, mix well and continue to cook until the sauce is thick.

9. 9

   Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole.

10. 10

    Mix in the toasted, ground pecan nuts and breadcrumbs.

11. 11

    Season to taste only if necessary.

12. 12

    If the mixture seems a bit sloppy, mix in some potato flakes or instant mashed potato to help bind it.

13. 13

    Don't use flour as it won't have time to cook properly.

14. 14

    If possible, leave in the fridge to firm up for 30 minutes - it will keep there for a few days.

15. 15

    Form into burgers - you can make them quite thin and flat, with smooth edges.

16. 16

    To cook them, fry or bake.

17. 17

    Be careful when turning them not to disturb the browned crust.

18. 18

    Nice with ketchup and red onion in a brown roll.