1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushrooms*
1/3 cup chopped toasted pecans**
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso
1 cake firm tofu, 16oz pressed ***
Salt and Pepper to taste
*cremini mushrooms give a stronger, more distinctive flavor than other mushrooms. ten ounces of mushrooms equals about 4 cups.
**Toast pecans in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragrant and golden brown.
***Sandwich tofu between two plates and rest a heavy weight (can or book) on the top plate. Press for about 15 minutes; then drain the expressed liquid from the bottom plate.
Preheat oven to 350, generously oil a baking sheet.
In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.
Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.
Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown.
Serve on a bun. Add your favorite toppings of melted fontina or cheddar cheese, red onions, tomatoes, avocado, ketchup and dijon mustard.