Bulgar Burgers
Bulgar Burgers recipe
Yield
24 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 2 | cups |
cracked wheat (bulgur)
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
diced |
|
| 2 | each |
beets
grated |
*
|
| 2 | each |
carrots
diced |
|
| ½ | head |
cabbage
finely chopped |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 473 | ml |
cracked wheat (bulgur)
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
diced |
|
| 2 | each |
beets
grated |
*
|
| 2 | each |
carrots
diced |
|
| 0.5 | head |
cabbage
finely chopped |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 5 | ml |
garlic powder
|
|
Directions
In a large pot, heat the water to a boil.
Add the bulghur, reduce heat, and cook for 20 minutes, until the bulghur is soft and the water is absorbed.
Set aside.
Preheat oven to 350℉ (180℃).
Heat the oil in a large skillet, over medium-high heat; add the onions and sauté for 3 minutes.
Add the beets, carrots and cabbage, and sauté for 7 minutes more.
Add the seasonings.
Remove from heat and combine with the bulghur.
Shape the batter into burgers to fit buns.
Place on oiled cookie sheet, and bake for 20 minutes; turn over and bake for 29 minutes more.
