March 19, 2006

Bulghur burgers

This is an extremely easy and relatively quick (an hour from walking into the kitchen to eating) veggie burger that I think tastes much better than store-bought patties. As-written it's vegan, but also somewhat sticky; if you're sure your guests can eat it, you might try adding a quarter cup of mayonnaise or an egg. Be sure to check the ingredients list for your buns -- they're often glazed with eggs.

Based on a recipe from the Moosewood Restaurant. Makes 6-8 burgers, and keeps nicely in the fridge for 3 days if covered.

This is easiest if you have a food processor: the carrots can be grated directly into the bowl, and combining everything is easier if the processor's doing the work. But it should still be pretty easy by hand.

3 cups water
2 garlic cloves, minced or pressed
1 1/2 cups bulghur (a grain; check near the oatmeal or flour)
2 tbsp vegetable oil
1/2 cup chopped green onions
1/2 cup grated carrots
1/4 cup chopped fresh parsley, or 2 tbsp dried
1/4 cup tahini (check the 'international' or 'ethnic' aisle)
2 tbsp tomato paste
2 tbsp soy sauce
1 tsp Dijon mustard
1 8-oz can of chick peas or garbanzo beans
dash of ground black pepper
bread cups (Japanese or panko are preferable, but ordinary crumbs will do fine)

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 carefully -- it will steam. Return to a boil, cover, and reduce the heat to low. Simmer for 15 or 20 minutes, until all the water is absorbed and the bulghur is soft but still chewy.

While the bulghur is cooking, combine all the other ingredients except the bread crumbs in a large bowl and stir or process in 2-second bursts about 5 times to combine. Add the bulghur and stir process for 15-30 seconds to combine. Add crumbs in 1/2 cup batches until the burgers can be firmed into patties.

To cook: Bake on 375* for 20 minutes on a lightly-greased or nonstick sheetpan, or a sheetpan lined with parchment paper. Or cook in a small amount of oil on medium-low heat for 10 minutes, flipping as each side is done. Grilling is not recommended, unless you're sure the burgers still stay together on the grill.

1 comment:

Anonymous said...

The addition of some breadcrumbs is a definite improvement on Moosewood version of these burgers. If made according to the Moosewood cookbook, they just fall apart. Thanks!