Pecan and Mushroom Burger With Blue Cheese Sauce |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Such a tasty veggie burger. These take a little work, however they are a great make ahead meal. One of the reviewers on the other site said that you can leave out the egg for a tasty vegan burger without any issues. 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. 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 |
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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