I got the idea for these burgers when I was making different bulger-based veggie burgers a few weeks ago. Bulger is traditionally used in tabbouleh, a lemony salad filled with lots of herbs. I knew that the flavors in tabbouleh would make a great summery veggie burger.
I served these for dinner over mixed greens drizzled with a garlicky tahini sauce, with a homemade pita on the side. I was originally planning on serving these in the pitas, but for some reason my pitas ended up pocketless. I’m not sure if it was the recipe or if it was an error I made (possibly rolling the dough too thin?). However, they were still delicious—so soft and fresh. You can find the recipe on one of my favorite baking blogs, A Pastry Affair.
This recipe makes a lot of burgers, but the leftovers reheat wonderfully (I reheat them in the toaster oven). I ate the leftovers for lunch on leftovers pitas (I cut the pitas in half, making two half moons, and just used it as I would a bun), drizzled with sriracha. This was actually my favorite way of eating them!
Tabbouleh Veggie Burgers
If you do not like feta, or want these to be dairy-free, you can leave the feta out. Feel free to add more herbs, if you would like.
1 cup bulger
2 cups water
1 (28 oz.) can chickpeas, rinsed and drained
3 large eggs
1/2 cup chopped parsley
1/4 cup chopped mint
2 scallions, thinly sliced
2 cloves garlic, minced
1/4 cup lemon juice
1 cup crumbled feta
Salt and pepper
Optional: Tahini Garlic Sauce, for serving (recipe below)
1. Place bulger and water in a small saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Set aside to cool.
2. Puree the chickpeas and eggs together in a food processor until smooth.
3. In a large bowl, combine the cooked bulger, the chickpea mixture, parsley, mint, scallions, garlic, lemon juice, feta, and salt and pepper to taste. Mix well. Divide into 8 large burgers.
4. Heat a large skillet (I used cast iron) over medium heat. Add enough olive oil to coat the bottom.
5. Add the burgers to the pan, 2 or 3 at a time. Cook until browned and crisp on the outside, about 6 minutes per side. Add more oil to the pan as needed between batches.
Makes 8 servings
Tahini Garlic Sauce:
I made half a recipe of this sauce, but if you make the whole thing the leftovers are great as a dip for pita, vegetables, and falafel.
2 to 3 cloves garlic, very finely minced
1 cup tahini
1/2 cup lemon juice (or more, to taste)
In bowl whisk together the garlic, 1/4 teaspoon salt, and tahini. Whisk in the lemon juice; the mixture will stiffen up. Whisk in water, a little at a time, until the sauce has the consistency of a runny yogurt (you may need to use up to 3/4 cup of water for this). Add additional salt and/or lemon juice to taste, if desired.
Makes 1 1/2 to 2 cups
*Tahini sauce adapted from Mediterranean Harvest, by Martha Rose Shulman
<a href=”http://www.bloglovin.com/blog/5090463/?claim=vjptmegcwyv”>Follow my blog with Bloglovin</a>