Ingredients
- 3 cups water
- 2 cloves garlic
- 1 ½ cups bulghur
- 2 tablespoons vegetable oil
- ½ cup scallions, chopped
- ½ cup carrots, grated
- ¼ cup fresh parsley, chopped
- ¼ cup tahini
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- 1 dash ground black pepper
Make it step by step
- Bring the water to a boil.
- While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.
- Add the boiling water to the skillet. Return to a boil, cover, and reduce heat to low.
- Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.
- When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.
- Cook the patties in a lightly-oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes at 375 °F (190 °C).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.