Pecan & Mushroom Burgers

By mommypop

Ingredients

• 2/3 cup bulgur
• 3/4 teaspoon salt, divided
• 1 cup boiling water
• 6 teaspoons extra-virgin olive oil, divided
• 8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped
• 1 1/2 cups chopped onion (1 large)
• 1 1/2 tablespoons balsamic vinegar
• 3/4 cup pecan halves

Preparation

Step 1

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, 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.