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Pecan & Mushroom Burgers

Source: © EatingWell Magazine
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Rating: 3   Reviews: 4 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour
  8 servings
Filled with toasted pecans, vinegar-splashed mushrooms and bulgur, these burgers have an earthy, nutty character that pairs perfectly with the luxurious Blue Cheese Sauce.

Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
RECIPE INGREDIENTS
2/3 cup  bulgur
3/4 teaspoon  salt, divided
1 cup  boiling water
6 teaspoons  extra-virgin olive oil, divided
8 ounces  white or brown mushrooms, stems trimmed, wiped clean and chopped
1 1/2 cups  chopped onion (1 large)
1 1/2 tablespoons  balsamic vinegar
3/4 cup  pecan halves
blue cheese Sauce (see recipe link above)
1   large egg, lightly beaten
1/2 cup  fine dry breadcrumbs
Freshly ground pepper to taste
8   whole-wheat buns (optional)
watercress for garnish
Other necessary recipes:
Blue Cheese Sauce
Pecan & Mushroom Burgers Recipe at Cooking.com
DIRECTIONS
Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.


Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.


Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.


Prepare Blue Cheese Sauce, if using.


Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.


With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.


Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Nutrition Facts per Serving
Yield:   8 servings
Calories: 197
Fat. Total: 12g
Protein: 5g
Carbohydrates, Total: 19g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 26mg
Sodium: 282mg
% Cal. from Fat: 55%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Kathleen, MI Reviewed: 01/28/2012
Very Good
This was excellent! It instantly became my sons favorite non-meat burger. Thank you.
18 people gave this Cheers. Click here to Cheer this review. Report Violation
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