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.
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.
9 Reviews for Pecan & Mushroom Burgers
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/
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. :)
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.
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.
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