Pecan and Mushroom Burgers
- 2/3 cup bulgur
- ¾ tsp. salt, divided
- 1 cup boiling water
- 4 tsp. extra-virgin olive oil, divided
- 8 oz. white or brown mushrooms, stems trimmed, wiped clean and chopped
- 1 ½ cups chopped onion (1 large)
- 1 ½ Tbsp. balsamic vinegar
- ¾ cup pecan halves
- 2 each large egg whites, lightly beaten
- ½ cup fine dry whole-wheat bread crumbs
- Freshly ground pepper to taste
- 8 each Arnold brand whole-wheat buns
- Watercress for garnish
Place bulgur and ¼ tsp. 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 tsp. oil in a large non-stick skillet over medium heat. Add mushrooms, onion and remaining ½ tsp. salt; cook, stirring until the vegetables are softened, 8 – 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temp, about 30 minutes.
Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 – 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 bread crumbs and pepper. Mix well.
With dampened hands, form the mixture into eight ½-inch thick patties, using about ½ cup for each.
Using 2 tsp. olive oil per batch, cook 4 patties at a time in a large non-stick 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.