Ingredients:
2/3 cup bulgur,
3/4 teaspoon salt,divided.
1 cup boiling water,
6 teaspoons olive oil, divided.
3 cups chopped white or brown mushrooms, stems trimmed, cleaned (8 ounces).
1 1/2 cups chopped onion (1 large),
1 1/2 tablespoons balsamic vinegar,
3/4 cup pecan halves,
1/2 cup Blue Cheese Sauce (see recipe), optional.
1 large egg, lightly beaten.
1/2 cup fine dry breadcrumbs,
Freshly ground pepper to taste,
8 whole-wheat buns,
Watercress for garnish.
Blue Cheese Sauce:
1/3 cup nonfat plain yogurt,
3 tablespoons crumbled blue cheese (1 ounce),
1/2 teaspoon balsamic vinegar.
Methods:
Combine all ingredients in a small bowl and blend with a fork to make a lumpy sauce.
To make Burgers:
1. Place bulgur and 1/4 teaspoon salt in a small bowl.Pour the boiling water over,cover and set aside until 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 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. Prepare Blue Cheese Sauce, if using.
5. Combine vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the reserved bulgur; pulse briefly, scraping down sides if necessary, until mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.
6. Form vegetable mixture into patties using BurgerMate.
7. Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Meanwhile, split and toast buns. Serve patties on buns, garnished with watercress and Blue Cheese Sauce, if desired.
