Veggie Burgers

based on a recipe from the Rebar Cookbook


  • olive oil
  • 1 red onion, diced
  • 1t salt
  • 6 garlic cloves, minced
  • 2T thyme
  • 1/2t chili flakes
  • 6c white mushrooms, chopped
  • 2T balsamic vinegar
  • 1.5c cooked brown rice
  • 1.5c grated carrot
  • 1c pecans, roasted and ground
  • 2c breadcrumbs
  • 2T tamari
  • Tabasco/chipotle sauce to taste (we use about 4T chipotle sauce)
  • salt, black pepper


  1. Saute onion in oil on medium high until translucent. Add garlic, mushrooms, salt, thyme, and chili flakes. Once pan begins to dry out, deglaze with balsamic vinegar, letting the liquid evaporate. Remove to a bowl to cool.
  2. Combine mushrooms, rice, and carrots and blend with the handblender until well mixed but still coarse. Return to the big bowl.
  3. Add remaining ingredients and mix well. Season to taste. Refrigerate for an hour.