Pecan and Mushroom Burgers

Pecan and Mushroom Burgers Recipe - Vegetarian Burger Recipe

Preparation time: 50 minutes | Cooking time: 20 minutes | Servings: 8 |

Vegetarian diet

Introduction

Pecan and Mushroom Burgers are a delicious and hearty vegetarian option for burger lovers. These burgers are packed with flavor and texture, making them a satisfying meal for any occasion.

History

The combination of pecans and mushrooms in a burger patty is a creative twist on the traditional beef burger. This recipe takes inspiration from classic flavors and ingredients, while adding a unique and tasty twist.

Ingredients

0.67 cup bulgur
0.75 tsp salt, divided
1 cup boiling water
6 tsp extra-virgin olive oil, divided
8 oz (227 g) white or brown mushrooms, stems trimmed, wiped clean and chopped
1.5 cup chopped onion (1 large)
1.5 tbsp balsamic vinegar
0.75 cup pecan halves
1 large egg, lightly beaten
0.5 cup fine dry breadcrumbs
freshly ground pepper to taste
8 whole-wheat buns (optional)
watercress for garnish

Blue cheese sauce (optional)

0.33 cup non-fat plain yogurt
3 tbsp crumbled blue cheese, (1 oz (28 g))
0.5 tsp balsamic vinegar

How to prepare

Place bulgur and 0.25 tsp of salt in a small bowl.
Pour the boiling water over the mixture, cover, and set aside until the water is absorbed, approximately 20 minutes.
Drain the mixture in a sieve, pressing out any excess liquid.
Meanwhile, heat 2 tsp of oil in a large nonstick skillet over medium heat.
Add mushrooms, onion, and the remaining 0.5 tsp of salt. Cook and stir until the vegetables are softened, for about 8 to 10 minutes.
Stir in vinegar.
Immediately transfer the mixture to a plate and let it cool to room temperature, approximately 30 minutes.
Toast pecans in a small dry skillet over medium-low heat, stirring occasionally, until fragrant, for about 4 to 6 minutes.
Transfer the toasted pecans to a plate to cool.
Prepare blue cheese sauce, if desired.
Combine the vegetable mixture and pecans in a food processor. Pulse briefly until coarsely chopped.
Add the egg and the bulgur to the food processor. Pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured.
Transfer the mixture to a bowl and stir in breadcrumbs and pepper. Mix well.
With dampened hands, form the mixture into eight 0.5 inch-thick patties, using approximately 0.5 cup for each patty.
Using 2 tsp of oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, for about 4 minutes per side.
Meanwhile, split and toast buns, if desired, to serve the burgers on.
Garnish the burgers with watercress and the cheese sauce, if desired.
Do-ahead: prepare through step 14.
Wrap the patties individually and refrigerate for up to 2 days or freeze for up to 3 months.
Thaw the patties in the refrigerator before cooking.

Blue cheese sauce

Combine yogurt, blue cheese, and vinegar in a small bowl. Blend with a fork to make a chunky sauce.

Variations

Add diced bell peppers or shredded carrots to the burger mixture for added color and flavor.
Swap out the pecans for walnuts or almonds for a different nutty flavor profile.
Top the burgers with avocado slices or a dollop of guacamole for a creamy and delicious twist.

Cooking Tips & Tricks

Make sure to drain the bulgur well to remove any excess liquid before adding it to the burger mixture.

- Toasting the pecans before adding them to the burger mixture enhances their flavor and adds a nice crunch.

- Use dampened hands to form the burger patties to prevent the mixture from sticking to your hands.

- Cooking the patties in batches ensures that they cook evenly and brown nicely on both sides.

Serving Suggestions

Serve the Pecan and Mushroom Burgers on whole-grain buns with a side of sweet potato fries or a fresh green salad for a complete meal.

Cooking Techniques

The key to making perfect Pecan and Mushroom Burgers is to pulse the ingredients in a food processor until they are coarsely chopped but still have some texture. This helps the patties hold together while cooking and gives them a nice bite.

Ingredient Substitutions

If you don't have bulgur on hand, you can use quinoa or couscous as a substitute. You can also use different types of mushrooms, such as cremini or shiitake, for a different flavor profile.

Make Ahead Tips

You can prepare the burger mixture ahead of time and refrigerate it for up to 2 days or freeze it for up to 3 months. Thaw the patties in the refrigerator before cooking.

Presentation Ideas

Garnish the Pecan and Mushroom Burgers with fresh watercress and a dollop of blue cheese sauce for a beautiful and appetizing presentation. Serve them on a platter with a side of pickles and cherry tomatoes for a colorful spread.

Pairing Recommendations

Pair the Pecan and Mushroom Burgers with a light and refreshing beer or a glass of chilled white wine for a perfect match. A side of coleslaw or potato salad complements the flavors of the burgers nicely.

Storage and Reheating Instructions

Store any leftover Pecan and Mushroom Burgers in an airtight container in the refrigerator for up to 3 days. To reheat, place the patties in a skillet over medium heat until heated through, or microwave them for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of Pecan and Mushroom Burgers contains approximately 350 calories.

Carbohydrates

Each serving of Pecan and Mushroom Burgers contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pecan and Mushroom Burgers contains approximately 18 grams of fats.

Proteins

Each serving of Pecan and Mushroom Burgers contains approximately 8 grams of proteins.

Vitamins and minerals

Pecans are a good source of vitamin E, magnesium, and zinc, while mushrooms are rich in B vitamins, selenium, and potassium. These ingredients add a nutritional boost to the burger patties.

Alergens

This recipe contains nuts (pecans) and dairy (blue cheese), which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Pecan and Mushroom Burgers are a nutritious and flavorful option for those looking for a vegetarian burger alternative. They are rich in carbohydrates, healthy fats, and proteins, making them a well-rounded meal option.

Summary

Pecan and Mushroom Burgers are a delicious and nutritious vegetarian option for burger lovers. Packed with flavor and texture, these burgers are sure to satisfy your cravings for a hearty and satisfying meal. Enjoy them with your favorite toppings and sides for a complete and satisfying dining experience.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pecan and Mushroom Burgers. It was a warm summer day, and I was visiting my dear friend Martha in her charming little cottage in the countryside. Martha was an excellent cook and always had a new recipe up her sleeve to try out.

As we sat in her cozy kitchen sipping on iced tea, Martha pulled out a worn and stained recipe card from her collection. She explained that she had recently come across this unique burger recipe that combined the earthy flavors of mushrooms with the nutty crunch of pecans. Intrigued, I watched as she effortlessly whipped up a batch of these burgers, the aroma of sizzling mushrooms and toasting pecans filling the air.

As we sat down to enjoy our meal, I took my first bite of the Pecan and Mushroom Burger and was instantly hooked. The rich, savory flavors of the mushrooms paired perfectly with the crunchy texture of the pecans. It was a taste sensation unlike anything I had ever experienced before.

From that moment on, I knew that I had to learn how to make this recipe for myself. Martha graciously shared the recipe with me, and I made it a point to practice making these burgers whenever I had the chance. Over time, I perfected the recipe to suit my own tastes, adding a few extra ingredients and adjusting the cooking time to achieve the perfect balance of flavors and textures.

I soon found myself making these Pecan and Mushroom Burgers for family gatherings, potlucks, and dinner parties. They were always a hit, with guests raving about the unique combination of ingredients and the delicious taste. It became my signature dish, and I was proud to share Martha's recipe with others who appreciated good food.

As the years went by, I continued to make these burgers, always keeping Martha's original recipe card close at hand for reference. I added my own twist to the recipe, experimenting with different types of mushrooms, seasonings, and toppings to create new and exciting variations of the dish.

One day, while visiting a farmer's market in the city, I came across a vendor selling freshly harvested pecans. Inspired by the sight of the plump, golden nuts, I decided to incorporate them into my Pecan and Mushroom Burgers. The result was a revelation - the pecans added a depth of flavor and a satisfying crunch that took the dish to a whole new level.

I was thrilled with the success of my updated recipe and shared it with Martha, who was delighted to see how her original creation had evolved over the years. We spent a delightful afternoon in her kitchen, cooking up a batch of the new and improved Pecan and Mushroom Burgers, reminiscing about the day we first discovered the recipe together.

To this day, whenever I make these burgers, I think of Martha and the special bond we share over our love of cooking and good food. The recipe for Pecan and Mushroom Burgers will always hold a special place in my heart, reminding me of the joy of discovering new flavors and the satisfaction of sharing them with others. And for that, I am forever grateful.