Bulgur Burgers with Almond Harissa

Bulgur Burgers with Almond Harissa

PREP TIME: 25 minutes, plus soaking time

COOK TIME: 20 minutes, plus refrigeration time

1 cup water

1 cup quick-cooking wholegrain bulgur (or substitute

2½ cups cooked bulgur)

1¾ cups canned chickpeas, drained and rinsed

3 Tbsp minced scallions

3 Tbsp minced fresh parsley

2 Tbsp fresh lemon juice

1 large egg

1 clove garlic, quartered

1 tsp ground cumin

1 tsp mild paprika

1 tsp baking powder

¼ tsp cayenne pepper

¼ cup olive oil

HARISSA (makes 1/2 cup):

8 dried New Mexican red chilies, stemmed and seeded

¼ cup olive oil

2 Tbsp whole almonds

1 tsp caraway seeds

1 tsp cumin seeds

1 tsp coriander seeds

1. To make the harissa: Cut chilies into pieces, place in a large heatproof bowl, and cover

with boiling water. Soak for 20 minutes. Drain, reserving the soaking water. Combine chili

pieces and remaining harissa ingredients in a blender or food processor. Add 3 tablespoons

soaking water from chilies and blend to a slightly grainy sauce, adding more water as needed.

Scrape harissa into a glass, plastic, or stainless-steel bowl (it can react with other metals

and certain pottery glazes).

2. Bring water to a boil in a small saucepan over high heat. Stir in bulgur, cover, and remove from heat. Let it rest for 1 hour, until grains have soaked up all the water.

3. Fluff bulgur with a fork and scrape it into a food processor. Add all remaining ingredients

except for oil, and pulse until the mixture forms a thick paste, scraping down the sides

of the bowl once or twice. Remove the chopping blade; cover the bowl and refrigerate

for at least 30 minutes or up to 4 hours to allow ground bulgur to hydrate until smooth.

4. Use dampened hands to form the mixture into 6 smooth, flat, round patties. Heat a large skillet over medium heat. Pour in oil and add patties. Cook until browned

and crisp, about 4 minutes.

Flip patties and continue cooking until browned and crisp on the other side, about 4 more minutes. (If your skillet is too small to hold all 6 patties at once, work in batches, using half the oil for each batch.) To serve, smear each burger with 1 heaping tablespoon of harissa, or drizzle the sauce over all of the burgers and enjoy in pitas or over a chopped salad.

MAKES 6 SERVINGS

Per serving: 360 cal, 22 g fat (3 g sat), 38 g carbs, 310 mg sodium, 8 g fiber, 8 g protein

All Fitness __ Bulgur Burgers with Almond Harissa