The garden burger is a vegetarian option that has become popular in various regions of Latin America as a delicious and healthy alternative to the traditional meat burger. Its origin lies in the need to adapt recipes for those seeking to reduce their consumption of animal proteins, taking advantage of fresh and nutritious ingredients from the garden. In some Latin American countries, this preparation goes by various names such as "vegetable burger," "veggie burger," or "vegan burger," always highlighting its base of natural ingredients. This dish reflects the growing trend of conscious and sustainable eating, in addition to being an excellent way to incorporate more vegetables into the daily diet.
The recipe combines the texture and flavor of mushrooms and bell peppers with the richness of pecans and the special touch of hoisin sauce, creating a perfect balance between sweet and savory. Furthermore, the use of rice and breadcrumbs provides the necessary consistency to form the patties, while the process of sautéing in vegetable broth enriches the flavor without adding unnecessary fats. Preparing these burgers is simple, and their versatility allows them to be paired with different breads, sauces, or side dishes according to personal taste.
How to Make Garden Burger with Mushrooms and Bell Peppers
Ingredients: Pecans, Fresh breadcrumbs, Onion, Garlic, Vegetable oil, Sweet red bell peppers, Mushroom, Mild chili pepper, Hoisin sauce, Rice, Salt and black pepper, Potato flakes.
Instructions:
Toast the pecans in a dry skillet over low heat for about 5 minutes, stirring often, until they are lightly golden but not burned.
Grind in a blender or food processor or finely chop the toasted pecans.
Chop the onion and garlic.
Sauté the onion and garlic in vegetable broth until they are tender and golden.
When the onions are ready, add the sweet red bell peppers, mushrooms, and mild chili pepper. Cook for 10-15 minutes more until everything is tender, adding a little water if necessary to prevent sticking.
Add the hoisin sauce, mix well, and continue cooking until the sauce thickens.
Place the vegetable mixture in a blender along with the cooked rice and pulse several times to mix, leaving some chunks of vegetables whole.
Incorporate the ground pecans and fresh breadcrumbs.
If the mixture does not hold together, add potato flakes, instant mashed potatoes, or more breadcrumbs to help bind it.
If possible, let it chill in the refrigerator to firm up for 30 minutes; it will keep there for a few days.
To cook them, fry or bake until they are golden and crispy to your liking.
