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Pecan & Mushroom Burgers

Summer 2002, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (75 votes)

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.



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Pecan & Mushroom Burgers Recipe

9 Reviews for Pecan & Mushroom Burgers

07/03/2014
Anonymous
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.

Comments
11/21/2011
Anonymous
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: http://eatingtheweek.com/2011/11/14/mushroom-week-tasty-little-recyclers/

Rich flavor, hearty texture, easy to make
Comments
08/13/2011
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 (http://www.eatingwell.com/recipes/buttermilk_ranch_dressing.html) because I didn't have bleu cheese. I'll definitely make this again. :)

Delicious, easy, healthy
Comments
06/24/2011
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.

Comments
01/26/2011
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.

Healthy, easy to make, delicious, can be eaten as a burger or by itself.
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