Cajun Rice and Portobello Burgers Ingredients 1/4 cup bulgur 2 eggs 1-1/2 cups cooked brown rice, chilled 1/4 cup sliced green onions 1/4 cup chopped pecans, toasted 1/4 cup roasted garlic-flavored fine dry bread crumbs 1-3/4 tsp. Cajun seasoning* 4 4- to 5-inch portobello mushrooms 2 Tbsp. olive oil or cooking oil 1 Tbsp. balsamic vinegar 3 Tbsp. mayonnaise or salad dressing 1 Tbsp. Creole mustard Milk 2 Tbsp. sliced green onion Mesclun (optional) Directions 1. In a small saucepan combine bulgur and enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain well. 2. In a large bowl beat eggs with a whisk; stir in drained bulgur, cooked brown rice, the 1/4 cup green onion, the pecans, bread crumbs, and 1-1/2 teaspoons of the Cajun seasoning. Shape rice mixture into four 3-1/2-inch diameter patties. 3. Remove stems and gills from the portobello mushrooms. In a small bowl combine remaining 1/4 teaspoon Cajun seasoning, the oil, and vinegar; brush onto mushrooms. Place mushrooms on a plate, top sides down; place a rice patty in the center of each mushroom cap. 4. Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above center of the grill. Place mushrooms, rounded sides down, on lightly greased grill rack over center of grill (not over heat). Cover and grill for 20 to 25 minutes or until an instant-read thermometer inserted into a rice patty registers 160 degrees F (do not turn mushrooms). 5. In a small bowl combine mayonnaise and mustard. Stir in enough milk to make of drizzling consistency. Drizzle patties with mayonnaise mixture; sprinkle with the 2 tablespoons green onion. If desired, serve mushrooms on greens. Makes 4 servings. [Non-text portions of this message have been removed]
