That is what I read today in Jack’s nanny diary that my aunt keeps for him each day. The “it” she was referring to was the burger that I made last night. I sent some with Jack for lunch and my aunt decided to taste test it for quality control. The in-laws liked it, and heck even Jack proclaimed it “dewicious”. Troy liked it, but that isn’t saying much…Troy only hates 2 things in this world and he’ll still eat them.
The burger recipe was from Almost Meatless, a cookbook that I checked out from the library a few weeks ago. With limited funds, I had to curb my cookbook porn habit. So, now I check them out from the library and if I like them I add them to my amazon wishlist for future birthday or Christmas gifts. I LOVED this cookbook and made copious page copies before I had to return it to the library.
The burger I made was from page 87 and is called The B4 (Beef Bulgur Bean Burger). I made some tweaks (you can’t be shocked at that), and my version is below. Please note, this did NOT grill well (too soft), but it baked on a cookie sheet beautifully in the oven.
1 cup of dried black beans, cooked
a buttload of minced garlic
1/3 of an onion, diced
1 tablespoon of whole grain mustard
1 cup of chicken stock
1/2 cup of bulgur wheat
1/4 tsp of salt
1/4 tsp pepper
1/2 tsp of smoked paprika (you knew it would be in here somewhere…c’mon it’s my fav!)
1 egg, lightly beaten
8 oz of local grassfed beef (use turkey if you don’t eat red meat)
hamburger buns. I always just make burger buns from my bread dough recipe.
Boil the chicken broth and add the bulgur wheat – stir. Remove from heat and cover – set aside for 30 minutes.
Meanwhile, pulse the beans, garlic, onion, salt, pepper, and mustard in a food processor until a chunky paste forms. Transfer mixture to a large bowl and set aside.
Add the egg, bulgur wheat, and beef to the bean mixture and stir to combine. Form in to patties and place on a foil-lined cookie sheet. I baked them at 375 for about 20 minutes. SO good!
I served it with a side of Asparagus Artichoke Salad from Simply recipes. This was fabulous! My only edits were to add some sliced onion, and going forward I won’t add olive oil – the liquid from the artichoke hearts was plenty. My inlaws pretty much licked their plates with this salad.