Pecan and Mushroom Burger With Blue Cheese Sauce  Hamburgers  67 reads

Pecan and Mushroom Burger With

Blue Cheese Sauce

1/3 cup nonfat plain yogurt
3 tablespoons crumbled blue cheese (1 ounce)
1 tablespoon prepared blue cheese dressing (plus more for garnish)
1 tablespoon chives

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

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.

serves 8


Rating 1.00/5
Rating: 1.0/5 (1 vote)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team