George Foreman Garden Burger with Mushroom and Peppers 2 Tbs. pecan nuts
2 oz. (3/4 cup) fresh breadcrumbs 1 small onion, chopped 1/2 medium, 1 cup chopped white part of leek 2 cloves garlic vegetable oil or vegetable stock powder for sautéing 1/2 red, yellow or orange bell pepper 8 oz. mushrooms 1 mild or hot chili (optional) 1-2 Tbs. hoisin sauce 1/2 cup cooked rice (about 1/3 cup before cooking) salt and black pepper to taste 2 Tbs. potato flakes to help bind (optional) First, toast and grind the pecan nuts: cook them in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. Grind in a blender or food processor. It helps to add some of the breadcrumbs to the blender to stop the nuts flying everywhere. Chop the onion and garlic. Sauté in vegetable stock (or use oil) until softened and slightly browned. Meanwhile, chop the pepper and mushrooms. Finely chop the chili (if using). When onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if things start to stick. Add the hoisin sauce, mix well and continue to cook until the sauce is thick. 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. Mix in the toasted, ground pecan nuts and breadcrumbs. Season to taste only if necessary. If the mixture seems a bit sloppy, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it. Don't use flour as it won't have time to cook properly. If possible, leave in the fridge to firm up for 30 minutes. It will keep there for a few days. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Form into burgers. You can make them quite thin and flat, with smooth edges. Nice with ketchup and red onion in a brown roll. "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
