Rating: 4.42 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 6
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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.

Source: EatingWell Magazine, Summer 2002

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total:
1 hr
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

  • Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.

  • Prepare Blue Cheese Sauce, if using.

  • 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.

  • With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.

  • 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.

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Nutrition Facts

192 calories; protein 5.2g; carbohydrates 19.5g; dietary fiber 3.5g; sugars 3.4g; fat 11.4g; saturated fat 1.4g; cholesterol 23.3mg; vitamin a iu 40.6IU; vitamin c 2.9mg; folate 29.7mcg; calcium 35.2mg; iron 1.2mg; magnesium 39.8mg; potassium 257mg; sodium 281.8mg; thiamin 0.2mg.

1 starch, 1/2 vegetable, 2 fat

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