Serves/Yields: Yield: 10 Burgers
Ingredients for Tabbouleh Salad:
- 3 cups (705 ml) water
- 1 cup (176 g) uncooked bulgur wheat
- 3 cups (180 g) finely chopped fresh parsley
- 1 large cucumber, seeded and diced (about 2 cups [270 g])
- 1 cup (180 g) diced tomatoes (approx. 2 seeded tomatoes)
- 1⁄4 cup (12 g) finely chopped mint leaves
- 1⁄2 cup (120 ml) olive oil
- 3 tablespoons (45 g) minced garlic
- 3 tablespoons (45 ml) lemon juice
- Salt and pepper
Ingredients for Burgers:
- 1 recipe Tabbouleh Salad (above)
- 1 cup (120 g) whole wheat flour
- 3 tablespoons (24 g) cornstarch
- 2 tablespoons (30 ml) 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.
- Stop here and you have a very perfect tabbouleh salad. You don’t have to make it into burgers. I’m okay with that. It won’t hurt my feelings. Or you can reserve half as a salad and make the rest into burgers, which is what I usually do because this recipe yields 10 patties! (If you do this, just cut the remaining ingredients in half.)
To make the burgers:
- Preheat the oven to 350°F (180°C, or gas mark 4). 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 pan-fry them in a little sesame oil after you bake them, just to get a little golden crispy crust!