Bulgur Burgers
Bulgur burgers are a meat-free patty built on cracked wheat that holds together without eggs or breadcrumbs. Tahini and tomato paste act as the binder and add a savory, nutty depth, while soy sauce and Dijon season the mix. The bulghur is toasted with garlic before simmering, which keeps the grains chewy. Fry them for a crisp crust or bake them, then tuck them into buns.
Instructions
Bring the water to a boil in a kettle or pot. While it heats, warm the vegetable oil in a heavy pan or skillet over medium-high heat.
Add the garlic and bulghur to the oil and sauté for 2 minutes, stirring often, until the grains are coated and smell toasty.
Pour the boiling water into the skillet and return it to a boil. Cover the pan and turn the heat down to low.
Simmer for 15 to 20 minutes. The bulghur is ready when all the water has been absorbed and the grains are soft but still chewy.
Stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard and pepper until evenly mixed. If you like, you can add 1 cup of mashed cooked chickpeas at this point for extra protein and a different flavour.
With moistened hands, shape the mixture into 6 to 8 patties.
To pan-cook, set the patties in a lightly oiled heavy skillet over medium-low heat for about 10 minutes. Flip them once, when the underside is crunchy.
To bake instead, set the patties on an oiled baking sheet and bake at 375 °F (190 °C) for 20 minutes.
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