Title: Triple mushroom burger
 Categories: Meatless
      Yield: 1 Servings
 
      1 tb Canola oil
      1 c  Diced onion
      1 tb Minced garlic
      1    Jalapeno -- seeded and
           Minced
      1    Red bell pepper -- seeded
           And chopped
      1 lb Sliced mushrooms --
           Assortment
      2 tb Hoisin sauce
      1 c  Cooked basmati rice
    1/4 c  Pecans, dry-roasted --
           Pulverized
  1 1/2 c  Dry bread crumbs
           Salt
 
  Dry-pan roast the pecans.  When cooled, process to a coarse powder.
  
  Heat oil in a large skillet. Saute onion and garlic until onions turn
  brown at the edges and garlic is golden. Add jalapeno, bell pepper
  and mushrooms. Reduce heat, cover and cook until vegetables are
  tender, 10 to15 minutes. Add hoisin sauce and mix well.
  
  With a slotted spoon, transfer vegetables to a large bowl. Increase
  heat and reduce the sauce remaining in the skillet until very thick,
  stirring often for 5 to 10 minutes. Pour sauce over the vegetable
  mixture. Place mixture and rice in the bowl of a food processor.
  Pulse several times until the ingredients are thoroughly blended.
  Transfer to a large bowl and mix in ground pecans and 1-1/4 cup
  crumbs, with your hands. Season with salt.
  
  Form into 3-inch patties about 1/2-inch thick, mixing in extra crumbs
  if patties don't hold their shape. They will be delicate, so handle
  gentle.
  
  Broil or grill patties until brown on both sides and heated through.
  Served on toasted buns with lettuce, onion and ketchup. Makes 12.
  
  Pat H's notes.  Try chipotle mayo and sliced tomato.
    Shape with burger press and waxed paper; freeze; fry (frozen patty)
  with a little vegetable spray.
  
  MUSHROOMS: shiitake, portabello and standard