Bulgur Veggie Burgers with Lime Mayonnaise

Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain- centric origins with wonderful texture and a hint of Middle Eastern spice. My mom made these one Sunday for dinner and they were phenomenal.

Ingredients

1/2 cup chopped onion, divided

1 Tbsp olive oil plus additional for brushing

1/2 cup bulgur (can be substituted with quinoa)

1 cup water

1 cup canned pinto beans, rinsed and drained

1 1/2 Tbsp soy sauce

3/4 cup walnuts (2 1/2 oz)

2 garlic cloves, coarsely chopped

1/2 cup packed cilantro sprigs

3/4 teaspoon ground cumin

1/4 teaspoon cayenne

1/4 cup mayonnaise

1/4 teaspoon grated lime zest

1/2 teaspoon fresh lime juice

4 slices multi-grain bread toasted (we used whole grain pitas, split in half)

Equipment: a perforated grill sheet

Accompaniments: lettuce; sliced tomato

Directions:

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes.Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes.

Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).Put perforated grill sheet on grill and preheat 10 minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.

Serve burgers open-faced on toast with lime mayonnaise.

Cooks' notes:•Burgers can be cooked on the stove. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.•Uncooked patties can be chilled, covered, up to 4 hours.

Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While patties chill, stir together mayonnaise, zest, and juice.Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).Put perforated grill sheet on grill and preheat 10 minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.

Serve burgers open-faced on toast with lime mayonnaise.

Cooks' notes:•Burgers can be cooked on the stove.Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.•Uncooked patties can be chilled, covered, up to 4 hours.

Gourmet, June 2008

Recipe: Tomato Flan

Tomato Flan
by Jennifer D.
Serve with grilled or toasted bread with extra-virgin olive oil
One 8 oz. can tomato sauce (Muir Glen, Del Monte, or any other brand)
1 clove garlic, minced
12 fresh basil leaves
¼ cup extra virgin olive oil
1 packet unflavored gelatin

Puree everything together in blender. Pour into 2 or 3 oiled ramekins. Cover and refrigerate for at least ½ hour. Unmold onto plates and garnish with basil leaves and olive oil.

Recipe: Tzatziki (Yogurt-Cucumber Sauce)

This is a refreshing treat for any summer day. The cool cucumber matches perfectly with the tangy Greek yogurt. You can use this as a veggie dip, dip some pita toasts in it, put it on different meats, or just top it on some lettuce for a quick and yummy salad. I put a little extra garlic in, just to suit my taste, but you can easily cut the garlic in half if you'd prefer.

Ingredients:
3 cups Greek yogurt, or plain yogurt drained through cheesecloth to reduce the liquid
3 cucumbers, peeled, seeded and diced in small cubes
3 large cloves of garlic, minced fine
2 tablespoons of fresh mint, minced fine (can also be substituted for dill)
1 lemon
Salt and Pepper to taste

Directions:
Prepare the cucumbers, salt lightly and allow to drain in a colander for 20-30 minutes to reduce water content. Press excess water out with a paper towel.

Combine Greek yogurt with cucumbers, garlic, and mint mix thoroughly. Roll lemon on hard surface to release as much juice as you can. Cut the lemon in half and squeeze through your fingers (to catch the seeds) into the yogurt mixture. Use most of both halves (don't wring it completely dry). Stir the yogurt mixture again and add salt and pepper to taste.

Cover with plastic wrap and allow to sit for at least 1 hour. This can be done a day ahead. The flavors develop more the longer they sit. Serve cool or at room temperature, garnish with a sprig of mint (dill if that was used in the recipe). Can be kept for around 2 days.

This recipe will serve a large group of people. It's a Greek recipe, what else would you expect?

Recipe: Pilafi

Pilafi

½ lb butter

2 c uncooked long grain rice (Uncle Ben’s)

¾ cup fresh squeezed lemon juice

4 cups hot water

3 teaspoons chicken bouillon granules

Pepper to taste

Put everything in a pot, bring to a slight boil. Place lid on pot and allow to simmer for 17 min, taste to check the texture for doneness. Keep in mind that the rice cooks slightly after it’s off the stove.

Recipe: Spanakopitakia (Spinach Cheese Triangles)

This is a family recipe perfected by my Yiayia. It's the perfect balance of cheese, spinach, herbs and buttery-flaky pastry. Enjoy!

Spanakopitakia
Filling:

1/3 c butter melted

2 shallots, chopped

1 small bunch green onions (with green parts), chopped

3 lbs chopped spinach; drain well, squeeze water out

1 med/small bunch fresh parsley, chopped

1 med/small bunch mint, chopped (use one package from the store)

½ lb grated Swiss cheese

1 lb ricotta cheese

A little pepper

4 eggs, slightly beaten

½ lb fresh Parmesan cheese 1 lb feta

Pastry:
One package of frozen Phyllo dough, thawed in refrigerator
Melted Butter

Mix ingredients well. Filling is ready to fold into triangles or to fill a Phyllo dough pie

For Pie: Butter sides and bottom of baking dish. Cover with one sheet of Phyllo, butter sheet well and cover with another sheet of Phyllo. Repeat until you have 6 layers, end with butter. Fill dish with mixture and spread it evenly. Top with a sheet of Phyllo and repeat the butter, Phyllo, butter process until you have 6 more layers, finishing with butter. Carefully cut through the layers to allow for easier serving. Bake at 350 for 45 min-1 hr, until phyllo is golden brown.

For Triangles: Cut Phyllo Dough into 3-inch strips. Place one strip on table, brush lightly with melted butter, and place another strip directly on top. Repeat until you have 5 layers of Phyllo (do not add butter to last layer). Place a heaping teaspoon of filling at the bottom of the strip. Fold corner to form the first triangle, repeat folding as you would a flag. You will end up with a triangle. Brush top of triangle lightly with butter and store (if desired) by freezing in an airtight container. Once you are ready to cook them, Heat oven to 350 degrees. No need to defrost. Cook for 8 minutes on one side, flip and then cook for 4-8 min on the other side (until browned).

Serve warm. Careful! Filling will be hot!