PECAN AND MUSHROOM BURGER WITH BLUE CHEESE SAUCE
Such a tasty veggie burger. These take a little work, however they are a great make ahead meal. The website states that you can wrap the uncooked patties individually and refrigerate for up to 2 days or freeze for up to 3 months (thawing in the refrigerator before cooking). One of the reviewers on the other site said that you can leave out the egg for a tasty vegan burger without any issues. From the Eating Well website. NOTE: After making these, I have changed up the recipe to perfection :) If you like parsley, you may want to add a little fresh parsley in these as well.
Provided by januarybride
Categories < 60 Mins
Time 1h
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
- 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.
- Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to 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 and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
- Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
- With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
- Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
- Garnish the burgers with watercress and the blue cheese sauce, if desired.
Nutrition Facts : Calories 164.4, Fat 8.1, SaturatedFat 1.5, Cholesterol 29.3, Sodium 353.3, Carbohydrate 18.8, Fiber 3.7, Sugar 3, Protein 6.2
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Mason Pumfrey
[email protected]I thought this burger was just okay. It wasn't bad, but it wasn't anything special either.
Rudy Torcher 1992
[email protected]This burger was amazing! I loved the combination of flavors and the blue cheese sauce was perfect.
Nasiam Mds
[email protected]I'm not a big fan of blue cheese, but I thought this burger was still really good. The pecans and mushrooms were a great addition.
Yasar Khan
[email protected]This burger was delicious! The pecans and mushrooms added a nice touch of flavor, and the blue cheese sauce was the perfect finishing touch.
Obid Ullah
[email protected]I love blue cheese, so I was really excited to try this recipe. I was not disappointed! The burger was cooked perfectly and the blue cheese sauce was amazing.
Ernest Ndu
[email protected]This burger was a bit too rich for my taste, but the blue cheese sauce was delicious.
Chanel MEsterhuizen
[email protected]I thought this burger was just okay. The flavors didn't really come together for me.
Austin C Gish
[email protected]This recipe was easy to follow and the burger turned out great! I especially liked the blue cheese sauce.
Hm Sayf
[email protected]Two thumbs up! This burger was juicy and flavorful, and the blue cheese sauce was to die for.
James Charles
[email protected]Wow, this burger was amazing! I loved the combination of the pecans and mushrooms, and the blue cheese sauce was perfect. I will definitely be making this again.
Rehman Asif qureshi
[email protected]Not bad! The burger was a bit dry, but the sauce was delicious. I might try adding some extra moisture to the burger next time, maybe with some Worcestershire sauce or BBQ sauce.
Bobbi Flowers
[email protected]This burger was absolutely delicious! The combination of flavors was perfect, and the blue cheese sauce was the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a unique and flavorful burger.
Anxia Martinez
[email protected]I was hesitant to try this recipe because I'm not usually a fan of blue cheese, but I'm so glad I did! The sauce was creamy and tangy, and it paired perfectly with the savory pecan and mushroom burger. I'll definitely be making this again!