Yep. It’s still hot out, and so I’m still experimenting with different veggie burger recipes. This week’s burger came from the Middle East section of The Best Veggie Burgers on the Planet. I love tabbouleh, so I was extremely curious to see how Joni Marie Newman would pull it off in burger form. The burgers rocked. So, I give the recipe to you (and encourage you to buy the book — it’s fabulous):
For the Tabbouleh Salad
- 3 cups water
- 1 cup uncooked bulgur wheat
- 3 cups finely chopped parsley
- 1 large cucumber, seeded and diced (about 2 cups)
- 1 cup diced tomatoes (approx. 2 seeded tomatoes)
- 1/4 cup finely chopped mint leaves
- 1/2 cup olive oil
- 3 tablespoons minced garlic
- 3 tablespoons lemon juice
- Salt and pepper
For the Burgers:
- 1 recipe Tabbouleh Salad (above)
- 1 cup whole wheat flour
- 3 tablespoons cornstarch
- 2 tablespoons sesame oil (optional)
- To make the tabbouleh salad: Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
- In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt and pepper to taste. Add the cooled bulgur and mix thoroughly.
- To make the burgers: Preheat the oven to 350 degrees. Line a baking pan with parchment or a silicone baking mat.
- Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
- Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!