Pecan & Mushroom Burgers
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.
From EatingWell: Summer 2002, The Essential EatingWell Cookbook (2004)
Yield: 8 servings
Active Time: 1 hour
Total Time: 1 hour
- 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, optional (recipe follows)
- 1 large egg, lightly beaten
- 1/2 cup fine dry breadcrumbs
- Freshly ground pepper, to taste
- 8 whole-wheat buns, (optional)
- Watercress, for garnish
- 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.
- 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.
Nutrition Per serving (without buns or garnishes):
197 calories; 12 g fat (1 g sat, 7 g mono); 26 mg cholesterol; 19 g carbohydrates; 5 g protein; 4 g fiber; 282 mg sodium; 241 mg potassium.
Nutrition Bonus: Fiber (17% daily value)
1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 vegetable, 2 fat