Lots of fun food happened in my kitchen over the weekend!
At the farmers market last week, I picked up a package of bulgur to try out. I’ve never cooked with bulgur before, but now I want to find a million ways to use it! We had some friends over to grill on Saturday night, and a quick googling turned up this bulgur and bean burger from Epicurious. I made a few modifications and topped mine with Veganaise instead of making the lime mayo. They were a hit, even with the omni bunch!
Check the recipe over at Epicurious, or you can try my slightly modded version:
- 1/4 c chopped onion
- 1 tablespoon olive oil plus additional for brushing
- 1/2 cup bulgur
- 1 cup water
- 1 cup canned great northern beans, rinsed and drained
- 1 1/2 tablespoon mushroom soy sauce
- 3/4 cup raw pecans
- 2 garlic cloves, coarsely chopped
- 1/2 cup packed cilantro sprigs
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 4 whole grain hamburger buns, toasted
Cook the 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 the bulgur and water and cook, covered, over low heat until water is absorbed – 15 to 18 minutes. Transfer to a bowl and stir in the beans and soy sauce.
Pulse your bulgur mixture, pecans, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. If you have a tiny food processor like I do, doing this in batches is fine, even doing the ingredients separately and mixing them in the bowl will totally work!
Form rounded 1/2 cups of the mixture into 4 generous patties and chill at least 10 minutes. I chilled mine for several hours, which I’d definitely recommend.
Prepare your grill for direct-heat cooking over medium heat. Put a perforated grill sheet on the grill and preheat for 10 minutes.
Brush the patties all over with oil.
Oil your grill sheet, then grill the burgers on grill sheet, covered only if using a gas grill for about four minutes per side.
Serve your burgers on the toasty buns with vegan ranch dressing and ketchup.
This was great with a giganto salad, grilled asparagus, and oven fries on the side.
I also finally had time to put together Smitten Kitchen’s pickled grapes. Of course, it wouldn’t be my kitchen if I didn’t deviate from the recipe some. I thought I had cinnamon sticks, but it turns out they have disappeared! After Liz, my pickling partner said she had omitted the cinnamon stick in her batch, I decided to pickle away despite the missing ingredient! The result was a sort of sweet, sort of spicy, totally refreshing pickle. It’s going to be really hard not to eat these all in one go! It also has me wanting to try other pickled fruits, which would never have crossed my mind!
Also gettin’ briney in our fridge:
Sweet Summer Squash Pickles. I’m letting these sort of….cure. I realized recently that I don’t really like summer squash, so now I’m looking for ways to use up the summer’s bounty that might appeal to me.
A variation on these green bean pickles from last week. This time, they’re seasoned with a little dried dill, 2 cloves of garlic, and a whole chili pepper.
I’m pretty excited about both of these! They should be ready to try tonight!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!