Thread: Pecan and Mushroom Burgers

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  1. #1 Pecan and Mushroom Burgers 
    Administrator SaintLouieWoman's Avatar
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    Pecan and Mushroom Burgers


    Quick Info: Servings
    Contains Nuts
    Contains Wheat/Gluten
    Contains Dairy
    Contains Egg
    Vegetarian
    Heart-Healthy


    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:


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

    Ingredients

    • 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
    Preparation

    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.
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  2. #2  
    Senior Ape Articulate_Ape's Avatar
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    I would rather die than eat a burger without meat in it. It defies natural law.
    "Reality is merely an illusion, albeit a very persistent one." ~ Albert Einstein
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  3. #3  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by Articulate_Ape View Post
    I would rather die than eat a burger without meat in it. It defies natural law.
    Agreed, not happenin!:eek:
    How is obama working out for you?
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  4. #4  
    Administrator SaintLouieWoman's Avatar
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    Quote Originally Posted by Articulate_Ape View Post
    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
    http://http://i145.photobucket.com/albums/r231/SarasotaRepub/83069bcc.png

    " To the world you are just one more person, but to a rescued pet, you are the world."

    "
    A Nation of Sheep Breeds a Government of Wolves!"


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