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    You are in: Home / Blue / Pecan and Mushroom Burger With Blue Cheese Sauce Recipe
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    Pecan and Mushroom Burger With Blue Cheese Sauce

    Pecan and Mushroom Burger  With Blue Cheese Sauce. Photo by JanuaryBride

    1/1 Photo of Pecan and Mushroom Burger With Blue Cheese Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    JanuaryBride's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    burgers

    Units: US | Metric

    Blue Cheese Sauce

    Burger

    • 2/3 cup bulgur
    • 3/4 teaspoon salt, divided
    • 1 cup boiling water
    • 8 ounces white mushrooms, stems trimmed, wiped clean and chopped (may sub brown mushrooms)
    • 1 cup mixed chopped wild mushroom (optional)
    • 1 cup chopped onion
    • 1 teaspoon minced garlic
    • 1 tablespoon balsamic vinegar
    • 1/2 cup pecan pieces
    • 1 large egg, lightly beaten
    • 1/2 cup fine dry breadcrumb (Italian flavored work great)
    • 1 tablespoon italian seasoning (may sub 1/2 T Greek seasoning)
    • fresh ground pepper

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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).
    6. 6
      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).
    7. 7
      Garnish the burgers with watercress and the blue cheese sauce, if desired.

    Ratings & Reviews:

    • on December 04, 2009

      55

      WOW! My mum, who is a full blown vegetarian is going to LOVE these when she comes for the Christmas holidays! I made the full amount and put them all in the freezer, apart from the one I ate for my lunch (a couple of days ago) with a green salad. LOVED, just loved these JB! Made for the Veggie Swap and a keeper for me. Thanks again. FT:-) (No photos this time - I will take some when I cook the ones I put in the freezer this Chrismas!)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pecan and Mushroom Burger With Blue Cheese Sauce

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.4
     
    Calories from Fat 72
    44%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.5 g
    7%
    Cholesterol 29.3 mg
    9%
    Sodium 353.3 mg
    14%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.9 g
    11%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    italian seasoning

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