Pecan and Mushroom Burger With Blue Cheese Sauce

Recipe by januarybride
READY IN: 1hr
SERVES: 8
YIELD: 8 burgers
UNITS: US

INGREDIENTS

Nutrition
  • Blue Cheese Sauce
  • 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
  • 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
  • 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)
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DIRECTIONS

  • 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.
  • 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, 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.
  • 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.
  • 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).
  • 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).
  • Garnish the burgers with watercress and the blue cheese sauce, if desired.
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