Pecan And Cheddar “Sausage” Patties

Let's Cook

1. Step 1.

   Pulse in a food processor until finely ground: 1½ cups pecans, toasted

2. Step 2.

   Transfer to a medium bowl. Heat in a small skillet over medium heat: 1 tablespoon vegetable oil

3. Step 3.

   Add: ½ medium onion, finely chopped

4. Step 4.

   Cook, stirring, until softened, about 5 minutes. Transfer to the bowl with the pecans along with: 1 cup fresh bread crumbs; 1 cup shredded sharp Cheddar (4 ounces); 1 large egg; 1 teaspoon brown sugar; ¾ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika or ground chipotle chile powder; ½ teaspoon dried sage; ½ teaspoon dried thyme, crumbled

5. Step 5.

   Mix well and form the mixture into patties, using about ¼ cup per patty. The patties may be refrigerated, covered, for up to 3 days or frozen for up to 3 months. When ready to cook, heat in a medium skillet: 1 tablespoon vegetable oil

6. Step 6.

   Place the patties in the skillet (frozen patties do not need to be thawed before cooking) and cook until browned on one side, then flip and brown the second side.