Gluten Free Pecan Burgers

I'm really liking this recipe. Not only did I eat a couple in class but we had them for lunch with cashew gravy. Just a tip warm up the burgers and then add the gravy. I put it over the burgers and warmed it in the oven. The gravy got a little too stiff. It tasted fine, just looked a little odd.

The recipe comes from Soups, Salads, and Sandwiches with the Micheff Sisters. I love all of their books and use them often.

Gluten Free Pecan Burgers

1 12.3 ounce box of Mori- Nu tofu

1 clove of fresh garlic, minced ( used 2)

1 small onion

1/4 cup Bragg Liquid Aminos

1 cup brown rice flour

1 cup pecan meal

1/4 cup cornstarch

1/4 cup nutritional yeast flakes

2 cups drained, mashed black beans

2 tablespoons canola oil

Preheat the oven to 350 degrees. Blend in a food processor the tofu, garlic, onion and Bragg's. Blend until smooth. In another bowl combine, rice flour, pecan meal, cornstarch and nutritional yeast.
Poor the blended tofu mixture into the dry ingredients and mix. Stir in the mashed black beans.
Spray a large baking pan with cooking spray. Add canola oil to pan and spread around.

Spoons 1/4 cup of the mixture and form into a round patty. The mixture will be soft but firms as it bakes.

Bake for 30 min, turning the burgers over after 15 min.


I have what looks to be a yummy loaf from Fat Free Vegan. I'll test it out on Thanksgiving.