Mushroom Pecan Burgers

Mushroom Pecan Burgers
1 1/2 pounds white mushrooms
1/2 cup tightly packed fresh parsley
1 1/2 cups red or white onion, roughly chopped
2 medium-large garlic cloves, roughly chopped
1 tablespoon olive oil
3 tablespoons tahini (sesame seed butter)
2 tablespoons hoisin sauce
1/4 cup toasted pecans, chopped (other nuts could be substituted)
1 tablespoon balsamic vinegar
1 teaspoon oregano
1/2 teaspoon dried sage
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
2 1/2 cups bread crumbs
Combine the mushrooms and parsley in a food processor and pulse until well chopped. Remove and set aside. Place the onion and garlic in the processor and pulse until well minced.
In a saucepan, saute the onions and garlic in the olive oil over a medium flame for 5 to 6 minutes. Remove the pan from the heat and stir in the tahini and hoisin sauce.
In a large mixing bowl, combine all ingredients. Work the mixture with your hands or a wooden spoon until it forms a dense, moist mixture. Cover and refrigerate for 30 minutes.
After chilling, scoop the mixture with your hands and form into patties the size of small hamburgers (larger patties may not hold together well).
In a lightly oiled skillet, fry patties on each side over a medium flame for 5-7 minutes, or until brown and crispy. Avoid flipping the patties too frequently.
Serves 10 to 12.
Variation: To make the patties hold together a little easier, puree 1/4 cup soft, silken tofu and 1 tablespoon soy sauce and add to the onion and garlic mixture.
Nutrition values per patty, based on 12 patties: 111 calories, 5.5 g fat, 3.4 g protein.
"The Everyday Vegan" by Dreena Burton's (2001 Arsenal Pulp Press, $18.95)