Bulgur Burgers

• 3 cups water
• 2 cloves garlic
• 1 ½ cups bulghur
• 2 tablespoons vegetable oil
• ½ cup scallions, chopped
• ½ cup carrots, grated
• ¼ cup fresh parsley, chopped
• ¼ cup tahini
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 1 dash ground black pepper

Ingredients for 7 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring the water to a boil.

   Stovetop
2. 2

   While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.

   Stovetop
3. 3

   Add the boiling water to the skillet. Return to a boil, cover, and reduce heat to low.

   Stovetop
4. 4

   Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.

   Stovetop
5. 5

   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 to 8 burgers.

6. 6

   Cook the patties in a lightly-oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes at 375 °F (190 °C).

   OvenStovetop