Pecan and Mushroom Burger With Blue Cheese Sauce

READY IN: 1hr
jenne
Recipe by jenne

Such a tasty veggie burger. These take a little work, however they are a great make ahead meal. The website states that you can wrap the uncooked patties individually and refrigerate for up to 2 days or freeze for up to 3 months (thawing in the refrigerator before cooking). One of the reviewers on the other site said that you can leave out the egg for a tasty vegan burger without any issues. From the Eating Well website. NOTE: After making these, I have changed up the recipe to perfection :) If you like parsley, you may want to add a little fresh parsley in these as well.

Top Review by Lucky in Bayview

Delicious! I had to make a couple substitutions based on what I had on hand. Quinoa for the bulgur and walnuts for the pecans and used Mrs. Dash for the seasoning. I followed the recipe and tried pan frying 1/2 of the recipe but they totally fell apart. Great flavor and texture but didn't work as a patty. I added another egg to the rest of the mix and they held together perfectly. Served on an onion bun with baby greens. Loved the blue cheese spread. Thanks for sharing the recipe!

Ingredients Nutrition

  • Blue Cheese Sauce

  • 13 cup nonfat plain yogurt
  • 3 tablespoons crumbled blue cheese (1 ounce)
  • 1 tablespoon prepared blue cheese dressing (plus more for garnish)
  • 1 tablespoon chives
  • Burger

  • 23 cup bulgur
  • 34 teaspoon salt, divided
  • 1 cup boiling water
  • 8 ounces white mushrooms, stems trimmed, wiped clean and chopped (may sub brown mushrooms)
  • 1 cup mixed chopped wild mushroom (optional)
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 12 cup pecan pieces
  • 1 large egg, lightly beaten
  • 12 cup fine dry breadcrumb (Italian flavored work great)
  • 1 tablespoon italian seasoning (may sub 1/2 T Greek seasoning)
  • fresh ground pepper

Directions

  1. Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
  2. 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.
  3. Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to 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 and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
  4. Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
  5. With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
  6. Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
  7. Garnish the burgers with watercress and the blue cheese sauce, if desired.

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