Saturday: Baby shower, girls’ dinner, and a night at a karaoke bar! Good times were had by all and we didn’t get to bed until 2:45 AM!! That’s the sign of a good time!!
RECIPE TIME!! A couple things made this recipe difficult:
- Our apartment was hotter than the dickens: literally sweat and tears went in to this dish!
- I have poor grocery list making skills and came home forgetting several ingredients and also picking up BULGUR instead of BUCKWHEAT! Am I the only one this happens to?? Just make me feel better okay?
- LOST was on as I prepped, so I was slightly distracted. Almost “LOST” a finger…
Luckily, swapping bulgar for kasha (buckwheat) was successful! We were also very fortunate that it also has wonderful health benefits!! It contains lignans, which are powerful antioxidants that can help PREVENT CANCER!! It also contains ferulic acid, which stops nitrates from converting into cancer-causing nitrosamines in the body!! GOOOOO bulgur! *insert crowd WAVE here*
The burger “meat” had a very grainy texture that was sticky when first combined. Be prepared to get your hands dirty and use gentle flips when frying because the patties are delicate.
I would suggest swapping the burger bun for a mixed greens salad. I think the flavors stand out a lot more and you aren’t combining so many starchy foods (bun, potato, bulgur). Overall, I thought this recipe could work well as a burger, salad topper, or side dish! Just dynamite!!
Easy, Southern Sweet Potato and Bulgur Patties adapted from Diet, Desserts, and Dogs!
Makes 8-10 large patties
- 3/4 cup bulgur wheat
- 3/4 cup water
- 3/4 cup organic chicken stock
- 1/4 tsp salt
- 1/2 large onion, chopped
- 1 T Olive oil
- 1 large carrot, grated
- 1 large organic sweet potato, skinned, boiled, mashed
- 2 T almond butter
- 2 T freshly chopped organic parsley
- 2 organic green onions, sliced
- 1 T Worchester sauce
In a medium skillet, dry roast the bulgur for ~5 minutes, stirring frequently with a wooden spoon. Add 3/4 cup water and 3/4 cup chicken stock; bring to a boil , reduce heat, and simmer until the water is absorbed and the bulgar is tender, ~15 minutes.
In another skillet, cook the onion until soft in ~1 tsp of olive oil. Add carrot and cook 5 minutes.
Stir together bulgur, onion, carrot, mashed sweet potato, almond butter, parsley, green onion, and worchester sauce, until well combined.
Shape in to 8 large patties and “fry” in a skillet. I used ~ 1/2 T of olive oil and cooking spray. If you want more of a crispy patty, use a little more olive oil!
Nutritional Profile (per patty): 119 calories, 3.7 g Fat (0.4 g sat, 0.6 g poly, 2.3 g mono), 19.3 g carb0hydrate, 3.3 g protein, 3.8 g sugars, 3.8 g Fiber, 111 mg sodium
SUNSCREEN TIME!: SPF all over! Tis a bright, sunny day afterall!! My friend Zibi from Fresh Slow cooking was curious about the chemicals in common sunscreen products. Find out which sunscreens are safest and contain the LEAST toxic chemicals from the Environmental Working Group!Print