Instructions: 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 dont 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 Hs 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

NOTES : Although the recipes have long lists of ingredients, the burgers are easy to make. "Just throw them in the processor." A blender wont work (needs too much water). Fifty varieties of vegetarian burgers are featured in Bharti Kirchners new book, "Vegetarian

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