Less Noise, More Green: Bulgur Wheat Patties

Wednesday, February 26, 2014

Bulgur Wheat Patties

Bulgur Wheat Patties Recipe, vegetarian burger recipe
Spinach from under my grow lights, carrots from the garden, corn relish full of home grown ingredients - not bad for the end of February!

Bulgur wheat is such an easy, quick ingredient to incorporate into dishes and is often the whole grain I reach for when I'm in a hurry to get a meal on the table. Wonderful in salads (here is my recipe for Festive Bulgur Wheat Salad) it also makes great tasting patties.

These patties are quite nutritious. As well as the bulgur, they include wheat germ, tahini (sesame seed paste) and chia seeds. Serve them as you would traditional burgers in a bun, or with a salad or vegetable. I like to serve them with a corn relish I make from my summer harvest and have canned for the winter.

Bulgur Wheat Patties Recipe, Vegetarian Burger Recipe
These patties have a wonderfully satisfying crunchy texture!

Bulgur Wheat Patties

1 cup bulgur wheat
2 cups boiling water
1/2 cup cottage cheese
1/4 cup wheat germ
1/4 cup tahini
1 Tbsp. chia seeds
1 Tbsp. minced re-hydrated sun dried tomatoes
1 Tbsp. tomato paste
1 tsp. garlic powder
2 tsp. dried parsley
2 scallions, white and light green parts) finely chopped
1 egg beaten
1/2 tsp. black pepper

3 Tbsp. canola oil

Makes six patties

Place the bulgur wheat with the boiling water in a deep bowl and cover. Let steep for 15 minutes. In a small bowl, cover three or four large sun dried tomatoes with boiling water and let steep until the tomatoes are plump. Drain and mince the tomatoes.

Drain the bulgur wheat very well and let cool for a couple of minutes. In a large bowl combine all the ingredients and mix well. Divide the mixture into six even patties.

Heat a large skillet to medium heat and add the oil. When hot, add the patties and cook until golden brown, about four to five minutes each side.

Serve hot.

These patties freeze well. Defrost and reheat in the oven, rather than the microwave.



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  1. I have never tried to make my own patties like this. You make it sound so simple. I'm always looking for something to have on hand for a quick meal, this could be just what I'm looking for. Thank you for sharing. Catherine

  2. Followed your recipe for dinner last night. The burgers came out nice, the only thing I couldn't find was the chia seeds, but they came out good just the same. I would like to ask what brand of bulgur did you buy, and your patties look more moist than mine were, not sure why, would love a suggestion?

    1. Hi Catherine, I use Bob's Red Mill Bulgar Wheat. as far as the moisture goes, the patties should be sticky when you put them in the pan. if they are not I would suggest upping the moisture content with a larger egg or adding more of the tahini. I also make sure the oil is very hot before I put the patties in which gets them nice and brown quickly before they dry out. Bob's Red Mill also makes the chia seeds. Hope that helps!