A great tasting Mushroom burger topped with a fresh herb mayonnaise.
- 3/4 cup (175 mL) bulgur
- 1 cup (250 mL) boiling water
- 1 (1) egg, beaten
- 1 cup (250 mL) fresh whole wheat bread crumbs
- 1/4 cup (50 mL) small onion, finely chopped
- 2 (2) cloves garlic, minced
- 2 cup (500 mL) finely chopped fresh white or crimini mushrooms
- 1/4 cup (50 mL) dry white wine or vegetable stock
- 1/4 tsp (1 mL) dried thyme
- Salt and freshly ground pepper
- 4 whole wheat Kaiser buns
Fresh Herb Mayonnaise:
- 3 tbsp (45 mL) light mayonnaise
- 1 tbsp (15 mL) EACH fresh chopped basil and parsley
- 1 tsp (5 mL) finely chopped fresh chives
- 1 (1) clove garlic, minced
- 1 tsp (5 mL) EACH lemon juice and Dijon mustard
- Dash hot pepper sauce
- Place bulgur in heat proof bowl. Cover with boiling water. Let stand until doubled in bulk, about 20 minutes.
- Mix in beaten eggs, bread crumbs and parsley. Set aside.
- In skillet melt butter over medium-high heat. Add onion and garlic. Cook until softened, about 3 minutes.
- Add mushrooms, wine, thyme, salt and freshly ground pepper to taste. Cook and stir occasionally, until liquid is evaporated, about 8 minutes.
- Pour mushroom mixture over bulgur mixture. Stir to combine.
- Shape mixture into four 3/4-inch (2 cm) thick patties, press firmly. Place on greased grill or skillet over medium heat. Cover. Grill or cook, turning once, until heated through and crispy on the outside, about 8 minutes per side.
- Place each burger on bottom of kaiser bun. Top with 1 tablespoon (15 mL) “Fresh Herb Mayonnaise” (recipe below), lettuce and tomato slice. Serve immediately.
- Fresh Herb Mayonnaise: In bowl mix together all ingredients. Set aside.
To Make Burgers Ahead: Wrap burgers separated by waxed paper. Refrigerate up to 24 hours or freeze up to 1 month. Thaw in refrigerator before cooking.