Bulgur and Mushroom Burgers

By The Canadian Living Test Kitchen

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Bulgur and Mushroom Burgers
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	220220 cal
pro	7 g7g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	30 g30g carb
fibre	5 g5g fibre
chol	47 mg47mg chol
sodium	370 mg370mg sodium
% RDI:	-
calcium	44 calcium
iron	1919 iron
vit A	44 vit A
vit C	1212 vit C
folate	2020 folate

Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with Fresh Herb Mayonnaise, lettuce and tomato slices or with Golden Onions and serve on whole wheat kaiser rolls.

Ingredients

3/4 cup bulgur 3/4 3/4cup cupbulgur
1 egg , beaten1 1eggeggs, beaten
1 cup fresh whole wheat bread crumbs 1 1cup cupfresh whole wheat bread crumbs
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 small onion , finely chopped1 1small onion, finely chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 2cups cupsfinely chopped mushroommushrooms, (8 oz/250 g)
1/4 cup dry white wine 1/4 1/4cup cupdry white wine or vegetable stock
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp crumbled dried thyme 1/4 1/4tsp tspcrumbled dried thyme

Preparation

Fresh Herb Mayonnaise

Golden Onions

Place bulgur in heatproof bowl. Cover with 1 cup (250 mL) boiling water; let stand until doubled in bulk, about 20 minutes. Mix in egg, bread crumbs and parsley; set aside.

Meanwhile, in skillet, heat oil over medium heat; fry onion and garlic until softened, about 3 minutes. Stir in chopped mushrooms, wine, salt, pepper and thyme; cook over medium-high heat, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, about 8 minutes.

Scrape mushroom mixture over bulgur mixture; stir to combine. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until heated through and crispy outside, about 15 minutes.

Source : Canadian Living Magazine: June 2004