Bulgur and Beet Burger

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Bulgur and Beet Burger


Ingredients

  • 1 ½ cups cooked bulgur, then cooled
  • 1 cup cooked brown or green lentils, drained well and cooled
  • 1 large beet, shredded – I used a beet bigger than my fist and didn’t peel it but you may prefer to peel the beet first
  • ½ medium onion, roughly chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • Fresh black pepper
  • 1 teaspoon thyme, rubbed between your fingers
  • ½ teaspoon ground fennel (or finely crushed fennel seed)
  • 2 tablespoons peanut butter
  • ½ cup panko breadcrumbs

Instructions

  1. Peel beet, if preferred, and shred with a box grater or shredder attachment of your food processor. Once shredded, add to food processor with S-blade along with cooled bulgur and lentils. Pulse until the mixture still has texture but mixed together.
  2. Add the onion and garlic to processor and pulse a few times more to incorporate. Transfer mixture to a bowl.
  3. Add in remaining ingredients and mix well with hands, taking time to make sure the peanut butter gets incorporated well and no chunks remain.
  4. Form mixture into patties, if it’s too sticky, you can refrigerate the mixture for 30 minutes while you prepare the toppings and side dishes. I get 6 good sized, hearty patties but you could get 8 out of the mix.
  5. Heat skillet over medium heat and add a thin layer of oil. Once oil is ready (but not smoking!) add the patties and cook one each side about 5-7 minutes. A little char is a nice touch but you want to make sure they are heated through. I cook up the entire batch but set ½ aside to freeze and eat the next week.

 

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