Bulgur Bean Burgers Recipes

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onions and pepper; cook and stir until tender, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Transfer to a 5-qt. slow cooker., In same skillet, heat remaining oil over medium-high heat. Add bulgur; cook and stir until lightly browned, 2-3 minutes., Add bulgur, tomatoes, broth, brown sugar and soy sauce to slow cooker. Cook, covered, on low 3-4 hours or until bulgur is tender. Stir in beans and raisins; cook 30 minutes longer. If desired, sprinkle with cilantro.

Steps:

• Combine the bulgur with 1 1/2 cups of water in a small saucepan. Bring to a boil, reduce heat to medium low, cover and simmer until tender, 10 to 12 minutes. Drain off the excess water and cool the bulgur completely.
• Heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Remove from the heat and let the chili oil cool to room temperature.
• Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
• Position an oven rack at the top of the oven and preheat the broiler. Line a baking sheet with foil. Combine the beans, cooked bulgur, cheese, breadcrumbs, 1 scallion, chili oil and 1/2 teaspoon salt in a large bowl. Use a potato masher to mash and combine the mixture until it holds together when squeezed. Form into 8 uniform cakes about 3/4-inch thick.
• Arrange the cakes on the prepared baking sheet and generously coat each with cooking spray. Broil until a golden-brown crust forms, 3 to 4 minutes. Remove the baking sheet from the broiler and use a metal spatula to flip each cake. Coat the tops of the cakes with cooking spray and continue to broil until the tops are golden brown, 3 to 4 minutes.
• Spread the romaine on a platter, transfer the chili cakes to the platter, drizzle with the sour cream mixture and sprinkle with cheese and the remaining scallion.

Steps:

• Cook half of onion in a medium sauce pan with a small amount of oil. Once browned, add celery and red pepper, and cook for around 5 minutes, no longer. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. While the bulgur is cooking with the onions, celery and pepper, rinse the black beans. Once reasonably dry, put the beans into a bowl, and mash them quickly with the fork, making sure the beans still hold most of their shape (the mashing is just to soften them a bit, you don't want to make a paste). Add lime zest and juice to the mixture. Pour in cumin, cayenne, and ancho powder (if using). Stir together and add cilantro and garlic. When bulgur is cooked, pour into the bowl of black bean mixture. Stir together and add breadcrumbs. Finally, add soy sauce, and stir it all together. Chill the burgers, formed with around a cup of burger mix, on a baking sheet for at least 30 minutes. You can also put the mix, unformed, into a container and refrigerate up to 4 days. Oil a pan or skillet, and cook burgers until one side is deep brown. Lightly brush the uncooked side with olive oil (for best cooking results) and flip the burgers. Cook until other side is well browned.

Steps:

• Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
• Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
• Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
• While patties chill, stir together mayonnaise, zest, and juice.
• GRILL DIRECTIONS: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
• STOVETOP DIRECTIONS: Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.

Steps:

• Boil the water. Pour in a bowl and add the bulgur. Cover and sit for 20 minutes.
• Mash the beans (or puree).
• Put all the ingredients, except tahini, in a bowl and mix well. An electric mixer will be the best.
• Add the tahini slowly, mixing at low speed.
• Take about 1/2 cup of mixture, form into patties.
• Bake, fry, or grill to serve right away.
• The best combination is to bake for about 15 minutes at 350, then fry in very little oil for 2 minutes on each side.
• To freeze, place on a plastic wrapped lined pan. Freeze until firm. Then place in containers.