View Full Version : Pecan and Mushroom Burgers

10-08-2011, 04:09 PM
Pecan and Mushroom Burgers

http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/MV4083.JPG Quick Info: http://www.everydayhealth.com/images/v1/icons/ico_serving_size-8.gif Servings
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn-nuts.gifContains Nuts
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn-wheat-gluton.gifContains Wheat/Gluten
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_dairy.gifContains Dairy
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_egg.gifContains Egg

Nutritional Info (Per serving): Calories: 197, Saturated Fat: 1g, Sodium: 282mg, Dietary Fiber: 4g, Total Fat: 12g, Carbs: 19g, Cholesterol: 26mg, Protein: 5g
Carb Choices: 1.5

Recipe Source:

http://images.agoramedia.com/everydayhealth/sponsor/sponsor_eating_well_recipe.gif (http://www.eatingwell.com/recipes)

Prep Time: 15 mins
Cook Time: 25 mins
Rest Time: 50 mins
Total Time: 1 h 30 mins


1/3 cup(s) yogurt, low-fat plain
3 tablespoon cheese, blue (crumbled)
1 1/2 tablespoon vinegar, balsamic
2/3 cup(s) bulgur
3/4 teaspoon salt
1 cup(s) water
6 teaspoon extra-virgin olive oil
8 ounce(s) mushrooms
1 1/2 cup(s) onion(s)
1 tablespoon cheese, blue (crumbled)
3/4 cup(s) nuts, pecans
1 large egg(s)
1/2 cup(s) bread crumbs, fine, dry
8 whole roll, 100% whole-wheat
pepper, black ground
1/2 teaspoon vinegar, balsamic
1 bunch(es) watercress

To Prepare Blue Cheese Sauce: Combine yogurt, blue cheese and vinegar in a small bowl and blend with a fork to make a chunky sauce.

To Prepare Burgers:
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.

2. 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.

3. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.

4. 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.

5. With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.

6. 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.

10-08-2011, 06:52 PM
I would rather die than eat a burger without meat in it. It defies natural law.

10-08-2011, 06:56 PM
I would rather die than eat a burger without meat in it. It defies natural law.

Agreed, not happenin!:eek:

10-08-2011, 11:31 PM
I would rather die than eat a burger without meat in it. It defies natural law.

You sound like SR. I won't be making these any time soon (like never), but might substitute ground beef for the bulgur. :D