Vegetarian - Burger - Pecan & Mushroom

Photo by BlueSchmoo
Adapted from eatingwell.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

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

  • 1

    Flax egg, lightly beaten (1 Tbsp ground flax mixed w/3 Tbsp water)

  • 1/2

    cup fine dry breadcrumbs

  • Freshly ground pepper, to taste

  • 8

    whole-wheat buns, (optional)

  • Watercress, for garnish

  • _________________

  • MAKES 2

  • 2

    Tbsp + 2 1/2 tsp bulgur

  • 1/8

    + 1/16 teaspoon salt, divided

  • 1/4

    cup boiling water

  • 1 1/2

    teaspoons extra-virgin olive oil, divided

  • 8

    ounces white or brown mushrooms, stems trimmed, wiped clean and chopped

  • 1/2

    cup + 2 Tbsp chopped onion, (1 large)

  • 1 1/8

    tsp balsamic vinegar

  • 3

    Tbsp pecan halves

  • 1/3

    Flax egg, lightly beaten (1 tsp ground flax mixed w/2 1/2 tsp water)

  • 2

    Tbsp fine dry breadcrumbs

  • Freshly ground pepper, to taste

  • 2

    whole-wheat buns, (optional)

  • Watercress, for garnish

Directions

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. 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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