Prep time
Cook time
Total time
Serves: 8
Ingredients
- ⅔ cup bulgur
- ¾ teaspoon sea salt, divided
- 1 cup boiling water
- 6 teaspoons extra-virgin olive oil, divided
- 8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped
- 1½ cups chopped onion, (1 large)
- 1½ tablespoons balsamic vinegar
- ¾ cup pecan halves
- 1 large egg, lightly beaten
- ½ cup fine dry breadcrumbs
- Freshly ground pepper, to taste
- 8 whole-wheat buns, (optional)
- Watercress, for garnish
Instructions
- Place bulgur and ¼ 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.
- Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining ½ 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.
- Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.
- 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 ½-inch-thick patties, using about ½ 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, if desired.
Nutrition Information
Serving size: 1 burger Calories: 197 Fat: 12 g Carbohydrates: 19 g Sodium: 282 mg Fiber: 4 g Protein: 5 g