Pecan and Mushroom Burger With Blue Cheese Sauce

Name: Pecan and Mushroom Burger With Blue Cheese Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 burgers, 8 serving(s)
Ingredients: 1/3 cup nonfat plain yogurt; 3 tablespoons crumbled blue cheese (1 ounce); 1 tablespoon prepared blue cheese dressing (plus more for garnish); 1 tablespoon chives; 2/3 cup bulgur; 3/4 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; 1/2 cup pecan pieces; 1 large egg, lightly beaten; 1/2 cup fine dry breadcrumb (Italian flavored work great); 1 tablespoon italian seasoning (may sub 1/2 T Greek seasoning); fresh ground pepper

(2)

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.

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READY IN: 1hr

SERVES: 8

YIELD: 8 burgers

UNITS: US

INGREDIENTS

Nutrition

Blue Cheese Sauce
¹⁄₃

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
²⁄₃

cup bulgur
³⁄₄

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
¹⁄₂

cup pecan pieces
1

large egg, lightly beaten
¹⁄₂

cup fine dry breadcrumb (Italian flavored work great)
1

tablespoon italian seasoning (may sub 1/2 T Greek seasoning)
fresh ground pepper

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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