Garden Burger with Mushroom and Peppers Recipe

Name: Garden Burger with Mushroom and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pecan nuts; ¾ cup fresh breadcrumb; 1 small onion, chopped; 2 cloves garlic; to taste vegetable oil or to taste vegetable stock; 12 red sweet bell peppers or 12 yellow sweet bell peppers or 12 orange sweet bell pepper, chopped; 12 lb mushroom, chopped; 1 mild chili pepper, finely chopped; 1 -2 tablespoon hoisin sauce; ½ cup cooked rice; salt and black pepper; 2 tablespoons potato flakes

Servings: persons

2 tablespoons pecan nuts
¾ cup fresh breadcrumb
1 small onion, chopped
2 cloves garlic
to taste vegetable oil or to taste vegetable stock
12 red sweet bell peppers or 12 yellow sweet bell peppers or 12 orange sweet bell pepper, chopped
12 lb mushroom, chopped
1 mild chili pepper, finely chopped
1 -2 tablespoon hoisin sauce
½ cup cooked rice
salt and black pepper
2 tablespoons potato flakes

1
Toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned.
2
Grind in a blender or food processor or chop finely.
3
Chop the onion and garlic.
4
Saute in vegetable stock or until softened and golden.
5
When the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking.
6
Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
7
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.
8
Mix in the nuts and breadcrumbs.
9
If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
10
If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
11
To cook them, fry or bake.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons pecan nuts, ¾ cup fresh breadcrumb, 1 small onion, chopped, 2 cloves garlic, and more.

Yes, Garden Burger with Mushroom and Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Burger with Mushroom and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions