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.

Makes 8 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

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

1. 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.
2. 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.
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 1/2-inch-thick patties, using about 1/2 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.

NUTRITION INFORMATION: Per serving (without buns or garnishes): 197 calories; 12 g fat (1 g sat, 7 g mono); 26 mg cholesterol; 19 g carbohydrate; 5 g protein; 4 g fiber; 281 mg sodium; 241 mg potassium.

Nutrition bonus: Fiber (17% daily value)

1/2 Carbohydrate Serving

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.

RELATED RECIPES: Blue Cheese Sauce

These were great! The blue cheese was a little strong for me but that's just me. i reheated a burger for lunch the next day with provolone and a little ketchup and it was very tasty - will definitely make again in a batch big enough for a few leftovers!

, Warwick, RI

This was a wonderful way to create, from scratch, something that I've enjoyed for years (Veggie Burgers). However, as I always do, I played with the recipe. For one thing, I don't like Blue Cheese, so I simply substituted block Cheddar Jack Cheese. I love collecting new recipees & experimenting with my own 'versions'!

, Kokomo, IN

These are all always a great hit when I serve them and they pair wonderfully well with blueberry burgers, for instance, when serving a mixed vegetarian/non veggie group.

Dina Schoonmaker, Oberlin, OH