Pecan and Mushroom Burger With Blue Cheese Sauce

Recipe by JanuaryBride

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 French Tart

WOW! My mum, who is a full blown vegetarian is going to LOVE these when she comes for the Christmas holidays! I made the full amount and put them all in the freezer, apart from the one I ate for my lunch (a couple of days ago) with a green salad. LOVED, just loved these JB! Made for the Veggie Swap and a keeper for me. Thanks again. FT:-) (No photos this time - I will take some when I cook the ones I put in the freezer this Chrismas!)

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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a