Chopped Portabella, Bleu Cheese and Walnut Patties with Pear Mayonnaise

By Hklbrries

Ingredients

• Patties:
• 1 pound (about 4) cleaned, destemmed portabella mushroom caps, finely chopped and left to drain on paper towels
• 1/3 cup walnuts, finely chopped
• 7 tbsp seasoned breadcrumbs, or more for desired texture
• 2 tbsp finely chopped yellow onion
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 tbsp crumbled bleu cheese
• Pear Mayonnaise:
• 1 ripe pear
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 2 tbsp mayonnaise
• Black pepper

Details

Servings 4

Preparation

Step 1

Patties: With your hands, mix the mushrooms, walnuts, breadcrumbs, onion, salt, pepper, and bleu cheese until all the ingredients are evenly distributed. Shape the mushroom mixture into four 1/2-inch-thick patties.

Grill over medium-hot coals or pan grill over medium-high heat for 3 to 4 minutes a side, or until heated through. To serve, place each burger on a roll or bun. Spoon on a little dollop of Pear Mayonnaise, then top with lettuce, sprouts, tomato, avocado, cucumber and/or onion slices to your taste.

Pear Mayonnaise: Peel and chop pear; saute in a small pan with olive oil and lime juice. Cook until soft and mushy, about 2 - 3 minutes. Puree and let cool. Stir in mayonnaise and black pepper, to taste. Refrigerate.