Pecan & Mushroom Burgers

Pecan & Mushroom Burgers

12 Reviews
From: EatingWell Magazine, Summer 2002

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup bulgur
  • ¾ 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
  • 1½ cups chopped onion, (1 large)
  • 1½ tablespoons balsamic vinegar
  • ¾ cup pecan halves
  • Blue Cheese Sauce, optional (recipe follows)
  • 1 large egg, lightly beaten
  • ½ cup fine dry breadcrumbs
  • Freshly ground pepper, to taste
  • 8 whole-wheat buns, (optional)
  • Watercress, for garnish


  • Active

  • Ready In

  1. Place bulgur and ¼ 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.
  2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining ½ 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.
  3. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.
  4. Prepare Blue Cheese Sauce, if using.
  5. 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.
  6. With dampened hands, form the mixture into eight ½-inch-thick patties, using about ½ cup for each.
  7. 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.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 192 calories; 11 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 5 g protein; 30 mcg folate; 23 mg cholesterol; 3 g sugars; 0 g added sugars; 41 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 1 mg iron; 282 mg sodium; 257 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ vegetable, 2 fat

Reviews 12

August 21, 2019
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By: Bb5
Delicious, I replaced the egg with ground flax/water
December 16, 2018
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By: Amy Wormhole
What can i use instead of egg do that it can be vegetarian? Will egg substitute give the same effect?
February 19, 2016
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By: snickmcfee
These sound great Just wondering if there could be a substitute for the egg in these burgers...that would make them a wonderful vegan option. Any ideas??
July 03, 2014
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By: EatingWell User
Great! These came out great! I've had this recipe bookmarked forever and finally made it. A little extra effort but it was worth it. I was thinking of using quinoa but I'm glad I found bulgur at the last minute at Trader Joe's - the flavor is much milder. Used Italian breadcrumbs because that's what I had. They stayed together pretty well. The blue cheese sauce is nothing great - it came out a weird greyish color.
November 21, 2011
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By: EatingWell User
Flavorful and a snap to make These are nutty, flavorful burgers that are extra tasty with the blue cheese sauce. I've had so many veggie-burger failures with from-scratch recipes, I'd nearly given up. But is recipe reinvigorated our relationship, so much so that I blogged about it: Pros: Rich flavor, hearty texture, easy to make
August 13, 2011
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By: v-wojcik
Yum yum yum! This burger is incredible. I was expecting it to be a bit bland, but it was full of flavour, and I especially loved the chewy/grainy texture of the bulgur. The patties also stick together really well. I served it with EW's buttermilk ranch dressing ( because I didn't have bleu cheese. I'll definitely make this again. :) Pros: Delicious, easy, healthy
June 24, 2011
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By: EatingWell User
Will never buy frozen veggie burgers again! These are AMAZING. So much better than Boca or any variety of Gardenburgers (and especially better than the mushroom lover's burger). They have a wonderful, meaty flavor that rivals any veggie burger I've ever ordered at a restaurant, too. The great thing about this recipe is that it makes 8 servings, so I froze half to enjoy later! I ate mine with just a slice of reduced fat American and some mustard, but I'm looking forward to trying them with the blue cheese sauce.
January 26, 2011
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By: Masha Chernikova
Great taste and texture As with all recipes, I make adjustments and everything is by the eye and to taste. This burger combines flavors and juxtaposes textures. I didn't make them into burger patties but into small 2" balls, for a total of about 20. So far 9 people have tried them and it's thumbs up all around. I can't wait to make them again and play around with the recipe. Pros: Healthy, easy to make, delicious, can be eaten as a burger or by itself.
January 23, 2011
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By: marinagarner
Soooo good! If you want to trick someone to thinking this is meat, this is a great recipe! It is delicious. Will definitely make it again. Pros: Delicious and healthy Cons: Takes a while to make
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