Pecan & Mushroom Burgers

Summer 2002, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (82 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.

"I must say that I plan on trying this very soon. It sounds WONDERFUL!!! I can hardly wait to get my free copy of the magazine to see more exciting things. Lynne M Pleake "
Pecan & Mushroom Burgers

10 Reviews for Pecan & Mushroom Burgers

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??


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.

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:

Rich flavor, hearty texture, easy to make
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. :)

Delicious, easy, healthy
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.


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