Ingredients
Veggie Burgers, Bulgur Style
8 rolls, whole-grain
1 cup water
1/2 cup bulgur
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
4 finely chopped cloves of garlic
1 pound coarsely shredded portabella mushrooms
2 coarsely shredded medium carrots
1 large coarsely shredded yellow squash
1 large coarsely shredded zucchini
3 chopped green onions
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup Steel cut Oatmeal
3 tablespoons flour, wheat
8 lettuce leaves, large
2 tomatoes, large
Onion Marmalade
2 teaspoons extra virgin olive oil
2 1/2 cup(s) sliced onions
1/4 cup Ketchup (Heinz Organic)
2 tablespoons cider vinegar
2 tablespoons light molasses
1 tablespoons Worcestershire sauce
Directions
- Prepare whole-grain rolls.
- Heat water, bulgur, and salt to boiling over high heat in 1-quart saucepan.
- Let boil 2 minutes.
- Cover and remove from heat to allow mixture to stand for 15 minutes.
- While waiting, use a large nonstick skillet to heat 1 teaspoon oil over medium heat.
- Adding garlic, saute for 1 minute.
- Add in the mushrooms, carrots, yellow squash, zucchini, green onions, black pepper, and salt.
- Stirring occasionally, cook concoction about 25 minutes or until all liquid evaporates.
- Remove from heat to let cool for 10 minutes.
- Combine bulgur mixture, vegetable mixture, cornmeal, and 1 tablespoon flour in large bowl. Mix until well combined.
- Divide bulgur-vegetable mixture into eight 2/3-cup servings.
- Press each serving into a 4-inch patty.
- Lightly dust all sides of patty, using remaining 2 tablespoons flour. Place on plate.
- Repeat with rest of burger mixture.
- Refrigerate patties for 20 minutes.
- Prepare Onion Marmalade, during wait time.
- Heat 2 teaspoons of olive oil over medium heat in large skillet.
- Add 2 1/2 cups sliced onions.
- Stir occasionally while cooking, about 5 to 7 minutes or until softened
- Add 1/4 cup ketchup, 2 tablespoons cider vinegar, 2 tablespoons light molasses, and 1 tablespoon Worcestershire sauce to concoction.
- Reduce heat to low, cover, and stir occasionally while cooking, for about 20 to 25 minutes or until onion mixture thickens.
- (If making for future use, cool and transfer onion marmalade to bowl or container, cover and refrigerate until ready to serve.)
- Heat remaining 1 teaspoon oil over medium heat in large frying pan.
- Cook 4 patties at a time about 8 to 10 minutes or until browned.
- Carefully turn patties over and cook for about 8 to 10 minutes or until brown on other side.
- Remove burgers from skillet and keep warm.
- Repeat all steps to brown rest of patties.
- Cut each tomato into 8 uniform pieces.
- Split each whole-grain roll in half to serve.
- Place even amounts of onion marmalade onto roll bottoms.
- Sans the rolls, spoon onion marmalade onto individual plates.
- Place patties, or veggie burgers, on marmalade.
- Top with tomatoes, lettuce, and, if using, tops of rolls.
Serves 8.
Adapted from: http://www.delish.com/recipefinder/bulgur-veggie-burgers-onion-marmalade-3881
