After our hopefully-last-of-the-season snowstorm on Saturday, it appears summer is finally here and it’s time to break out the BBQ! In honour of the occasion, we are posting an amazing mushroom pecan burger recipe. Our favourite toppings include melted Brie cheese, cranberry sauce, sautéed mushrooms and fresh spinach, but feel free to create your own masterpiece and share your favourites in the comments!
- 1 pkg. dried mushrooms (I used porcini but others would work)
- 2/3 cup bulgur
- 1 cup boiling water
- 2 tsp extra-virgin olive oil
- 8 oz. mushrooms, sliced (about 3 cups)
- ½ white onion, chopped
- 1 clove of garlic
- 1.5 tbsp balsamic vinegar
- ¾ cup pecan halves (you could substitute another nut as well)
- 1 large egg, lightly beaten
- ½ cup bread crumbs (not seasoned – they contain too much salt!)
- salt and pepper to taste
- Place bulgur and dried mushrooms in a small bowl. Pour boiling water over top. Set aside until water is absorbed (approximately 20 minutes).
- Heat olive oil in a frying pan over medium-high heat. Add mushrooms, onion, garlic and pinch of salt; cook until tender.
- Stir in vinegar and immediately remove from heat.
- Toast pecans in small dry skillet until fragrant and starting to brown; don’t burn! Set aside.
- Combine vegetable mixture and pecans in a food processor, and pulse briefly until coarsely chopped. Add egg and bulgur-mushroom mixture; pulse briefly to combine. Transfer mixture to a bowl and add bread crumbs; stir.
- Add salt and pepper.
- Form the mixture into patties (about ½ cup each).
- Lightly brush the BBQ with oil and cook until golden brown on each side. (Careful flipping them. They are delicious but don’t hold together quite as well as the traditional beef patties).
Dress them up as you choose and enjoy with some yam fries and kale chips or a side salad!