I love these burgers but rarely make them as I have to head to the store for the bulghur and tahini (don't keep either on hand regularly). I ALWAYS double this recipe so I can have them left-over. I don't serve mine on a bun but serve them as I would a salmon patty with a salad or steamed veggie. Delicious!!
From the Moosewood Restaurant Cooks at Home cookbook:
Bulghur Burgers
3 c. water
2 garlic cloves, minced
1.5 cups of bulghur
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1/2 c. chopped scallions
1/2 c. grated carrots
1/4 c. chopped fresh parsley
1/4 c. tahini
2 T. tomato paste
2 T. soy sauce
1 tsp. Dijon mustard
dash of ground black pepper
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Bring the water to a boil. While it is heating, use a heavy pan or skillet to saute the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently. Add the boiling water. Return to a boil, cover, and reduce the heat to low. Simmer for 15-20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.
Preheat oven to 375 degrees.
When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard and pepper. With moistened hands, form the bulghur mixture into 6-8 burgers. cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes.
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