I momentarily forgot about it, but yesterday was National Grilled Cheese Day! I created a recipe for Tillamook (which will be up on their blog sometime this month), but here’s a sneak peek:
So, Black Bean Bulgur Burgers. Yep, that’s some nice alliteration.
I’ve been trying to figure out ways to make bean burgers without filling them with breadcrumbs and bulgur did the trick! I also think one key to these is letting them bake long enough. Baking time will depend on thickness, but these were in the oven for about 20 minutes on each side, which is much longer than I usually cook bean burgers (and then I wonder why they’re still mushy inside).
My favorite way to eat these is over a bunch of vegetables (like red butter lettuce!) with an ample serving of guacamole on top.
Ingredients
- 1/2 a white onion, chopped
- 3 cloves garlic, minced
- 1/2 cup bulgur
- 1 cup boiling water
- 2 1/2 cups black beans, rinsed and drained
- 1 canned chipotle chile, chopped
- 2 tbsp olive oil
- salt to taste
Instructions
- Preheat the oven to 350 F. Line two baking sheets with parchment or Silpats.
- Combine the bulgur and boiling water in a small saucepan, cover, and let stand (off the heat) for about 7 minutes. Drain off any remaining water.
- Place all the ingredients in a food processor and process until nearly smooth.
- Using damp hands, pat the bean mixture into 10 patties on the prepared baking sheets.
- Bake for 10-20 minutes on each side, or until firm but not too dry (they should appear slightly dry and cracked on the top but still moist inside).
Awesome idea to use bulgur in place of breadcrumbs. Definitely trying that next time!
baking instead of making them stovetop probably helps too – I’ve never even thought of what a brilliant idea that is.
These burgers look great! Do you know what type of bulghur you used? Pretty sure there’s #1 and #2, one is coarser than the other. Anyways, definetly making these!
I used #1
Wow, these burgers look so good. I especially like that the recipes are so creative.