Bulgur Burgers With Avocado Mayo Recipes

BACON, EGG, AND AVOCADO BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Butter each half of hamburger buns.
• Place bacon in a heavy skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Set the skillet aside, reserving grease.
• Mix ground beef, Worcestershire sauce, and steak seasoning together in a large bowl; do not overmix. Form into 4 patties. Make a thumbprint in the middle of each patty to keep it from shrinking as it cooks.
• Grill patties on the preheated grill until preferred doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each burger with 2 slices bacon and a Cheddar cheese slice; close the grill lid until cheese is melted, about 1 minute. Remove patties from the grill.
• Place buns on the grill, buttered-side down, and cook until browned, about 1 minute. Remove from the grill. Place 1 patty on the bottom half of each bun.
• Reheat the bacon grease in the skillet over medium-high heat. Crack eggs into the hot skillet and fry until whites are cooked but yolk is still runny, about 4 minutes. Immediately place 1 egg on top of each patty. Top with lettuce, onion, avocado, and remaining buns.

CRISPY SHRIMP BURGERS WITH SMOKY AVOCADO MAYO

Steps:

• For the shrimp burgers: Pulse the butter crackers in a mini food processor until fine crumbs form; you should have about 1 cup. Transfer to a medium bowl and set aside. Wipe out the mini food processor.
• Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Season with salt and pepper, transfer to a plate and set aside to cool. Wipe out the skillet.
• Meanwhile, dice the shrimp into 1/4-inch pieces, then run your knife through half of the chopped shrimp once more. Transfer the shrimp to the bowl with the cracker crumbs. Stir in the cooled onion and celery mixture, dill, honey, mustard powder, seafood seasoning, egg, garlic, lemon zest and 3/4 teaspoon salt until the cracker crumbs fully absorb any moisture. Form the mixture into 4 patties, transfer to a plate and refrigerate for 30 minutes.
• Preheat the broiler to high or preheat the oven to 450 degrees F. Place the buns on a baking sheet and broil or bake until golden, 1 to 2 minutes.
• Heat the remaining 1/2 cup oil in the same skillet over medium-high heat. Line a plate with paper towels. Add the shrimp patties and cook until golden brown, 4 to 5 minutes per side. Transfer to the prepared plate.
• For the avocado mayo: Put the mayonnaise, sweet chili sauce, seafood seasoning, Worcestershire sauce, paprika, cayenne, avocado, garlic and lemon juice in a mini food processor. Blend until smooth and transfer to a small bowl. Stir in the scallions.
• Serve the shrimp burgers on the toasted buns with lettuce, tomato and the avocado mayo.

BULGUR VEGGIE BURGER

Steps:

• 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.
• GRILL DIRECTIONS: 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.
• STOVETOP DIRECTIONS: 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.

CRISPY SHRIMP BURGERS WITH SMOKY AVOCADO MAYO

Steps:

• For the shrimp burgers: Pulse the butter crackers in a mini food processor until fine crumbs form; you should have about 1 cup. Transfer to a medium bowl and set aside. Wipe out the mini food processor.
• Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Season with salt and pepper, transfer to a plate and set aside to cool. Wipe out the skillet.
• Meanwhile, dice the shrimp into 1/4-inch pieces, then run your knife through half of the chopped shrimp once more. Transfer the shrimp to the bowl with the cracker crumbs. Stir in the cooled onion and celery mixture, dill, honey, mustard powder, seafood seasoning, egg, garlic, lemon zest and 3/4 teaspoon salt until the cracker crumbs fully absorb any moisture. Form the mixture into 4 patties, transfer to a plate and refrigerate for 30 minutes.
• Preheat the broiler to high or preheat the oven to 450 degrees F. Place the buns on a baking sheet and broil or bake until golden, 1 to 2 minutes.
• Heat the remaining 1/2 cup oil in the same skillet over medium-high heat. Line a plate with paper towels. Add the shrimp patties and cook until golden brown, 4 to 5 minutes per side. Transfer to the prepared plate.
• For the avocado mayo: Put the mayonnaise, sweet chili sauce, seafood seasoning, Worcestershire sauce, paprika, cayenne, avocado, garlic and lemon juice in a mini food processor. Blend until smooth and transfer to a small bowl. Stir in the scallions.
• Serve the shrimp burgers on the toasted buns with lettuce, tomato and the avocado mayo.

CHIPOTLE BURGERS WITH AVOCADO SALSA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
• Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
• Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

BULGUR BURGERS WITH AVOCADO MAYO

Steps:

• Pour the water and the bulgur in a medium pot. Bring to a boil, simmer 5 minutes, or until the water is mostly evaporated, turn it off. Transfer the bulgur to a large bowl.
• Shred the carrots, zucchini, onion and garlic cloves in a food processor.
• Heat 1 tbsp of the olive oil in a pot (I used the same one as for the bulgur). Saute the shredded vegetables about 5 minutes, until soft.
• Add the dried rosemary, salt, pepper, onion and garlic powders. Saute 1 minute more.
• Mix the veggies and the bulgur together in the large bowl. Add the flax seed, bread crumbs, oats and eggs. Mix them well.
• Transfer 2/3 of the mixture to a food processor. Process for about 45 seconds, until it's almost a paste.
• Combine the bulgur left in the bowl with the processed mixture. Form into patties.
• Put the patties in the freezer for 30 minutes or so, long enough for them to be firm, but not fully frozen.
• Brush one side of the patties with olive oil. Place the patties, oiled side down on the hot part of the grill. Brush the other side with olive oil as well. Grill 4 minutes per side.
• For the avocado mayo: combine the avocado, mayo and juice of the lemon. Mix with a fork until smooth. Salt and pepper to taste.