Fast Food
Pecan and Mushroom Burger Recipe
Passive Time | 60 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2/3 cup bulgur
- 3/4 teaspoon Salt
- 1 cup boiling water
- 6 teaspoons extra virgin olive oil
- 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
- Blue Cheese Sauce
- 1 large egg lightly beaten
- 1/2 cup fine dry breadcrumbs
- Freshly ground pepper to taste
- 8 buns
- Watercress for garnish
Ingredients
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Instructions
- In a small bowl, add bulgur and 1/4 teaspoon salt.
- Pour boiling water into the bowl, cover and set aside untill all the water is absorbed. It should take about 20 minutes.
- Drain in a sieve
- Separately, in a large skillet, add 2 teaspoons of oil over medium heat.
- Add mushrooms, onion and remaining 1/2 teaspoon salt and stir until the vegetables are softened, about 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 for about 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.