"it was all kinds of deliciousness"

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.

This has been posted to Real Food Wednesdays, Simple Lives Thursdays, and Pennywise Platter.

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