Bulgur Burgers with Almond Harissa
PREP TIME: 25 minutes, plus soaking time
COOK TIME: 20 minutes, plus refrigeration time
1 cup water
1 cup quick-cooking wholegrain bulgur (or substitute
2½ cups cooked bulgur)
1¾ cups canned chickpeas, drained and rinsed
3 Tbsp minced scallions
3 Tbsp minced fresh parsley
1 large egg
1 clove garlic, quartered
1 tsp ground cumin
1 tsp mild paprika
1 tsp baking powder
¼ tsp cayenne pepper
¼ cup olive oil
HARISSA (makes 1/2 cup):
8 dried New Mexican red chilies, stemmed and seeded
¼ cup olive oil
2 Tbsp whole almonds
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
1. To make the harissa: Cut chilies into pieces, place in a large heatproof bowl, and cover
with boiling water. Soak for 20 minutes. Drain, reserving the soaking water. Combine chili
pieces and remaining harissa ingredients in a blender or food processor. Add 3 tablespoons
soaking water from chilies and blend to a slightly grainy sauce, adding more water as needed.
Scrape harissa into a glass, plastic, or stainless-steel bowl (it can react with other metals
and certain pottery glazes).
2. Bring water to a boil in a small saucepan over high heat. Stir in bulgur, cover, and remove from heat. Let it rest for 1 hour, until grains have soaked up all the water.
3. Fluff bulgur with a fork and scrape it into a food processor. Add all remaining ingredients
except for oil, and pulse until the mixture forms a thick paste, scraping down the sides
of the bowl once or twice. Remove the chopping blade; cover the bowl and refrigerate
for at least 30 minutes or up to 4 hours to allow ground bulgur to hydrate until smooth.
4. Use dampened hands to form the mixture into 6 smooth, flat, round patties. Heat a large skillet over medium heat. Pour in oil and add patties. Cook until browned
and crisp, about 4 minutes.
Flip patties and continue cooking until browned and crisp on the other side, about 4 more minutes. (If your skillet is too small to hold all 6 patties at once, work in batches, using half the oil for each batch.) To serve, smear each burger with 1 heaping tablespoon of harissa, or drizzle the sauce over all of the burgers and enjoy in pitas or over a chopped salad.
MAKES 6 SERVINGS
Per serving: 360 cal, 22 g fat (3 g sat), 38 g carbs, 310 mg sodium, 8 g fiber, 8 g protein
All Fitness __ Bulgur Burgers with Almond Harissa