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Bulgur and Mushroom Burgers

Soaked bulgur, breadcrumbs and browned mushrooms bound with egg and shaped into four grilled patties. They are served with slow-cooked golden onions and a herbed mayonnaise, and the raw patties keep well in the fridge or freezer for meal prep.

Servings: 4 · main · vegetarian

Ingredients

Burgers

  • ¾ cup bulgur
  • 1 egg, beaten
  • 1 cup fresh whole wheat bread crumbs
  • ¼ cup fresh parsley, minced
  • 2 tablespoon extra-virgin olive oil
  • 1 onion, small, finely chopped
  • 2 clove garlic, minced
  • 2 cup mushrooms, finely chopped (8 oz/250 g)
  • ¼ cup dry white wine or vegetable stock
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme, crumbled

Golden Onions

  • 1 tablespoon extra-virgin olive oil
  • 2 onion, thinly sliced
  • 1 clove garlic, minced
  • 1 piece bay leaf
  • ¼ cup dry white wine
  • ¼ teaspoon salt and pepper, each
  • 1 pinch ground allspice or cloves
  • 2 tablespoon fresh parsley, minced

Fresh Herb Mayonnaise

  • 3 tablespoon light mayonnaise
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon fresh chives, minced
  • 1 tablespoon extra-virgin olive oil (optional)
  • 1 clove garlic, small, minced
  • 1 teaspoon lemon juice

Method

  1. Place bulgur in heatproof bowl. Cover with 1 cup (250 mL) boiling water; let stand until double in bulk, about 20 minutes. Mix in egg, bread crumbs and parsley; set aside.
  2. 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.
  3. 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.)
  4. Place on greased grill over medium heat; close lid and grill, turning once, until heated through and crispy outside, about 15 minutes.
  5. Golden Onions: In skillet, heat oil over medium-low heat; fry onions, garlic and bay leaf, stirring occasionally, until onions are golden brown, about 15 minutes. Stir in wine, salt, pepper and allspice; cook until liquid is evaporated. Discard bay leaf. Stir in parsley.
  6. Fresh Herb Mayonnaise: In bowl, mix together mayonnaise, basil, parsley, chives, oil (if using), garlic, lemon juice, mustard and hot pepper sauce.

Notes

Make-ahead: wrap the shaped patties, separated by waxed paper, and refrigerate up to 24 hours or freeze up to 1 month; thaw in refrigerator.