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Bulgur Beet Burgers with Ginger

Burcu Avsar and Zach DeSart

BY Mark Bittman

PUBLISHED April 5, 2024

Dried fruit is the secret ingredient in these rich burgers. You can serve them on a bed of Brussels sprouts or any winter green, or for a more casual meal, on a whole grain bun with lots of mustard.

 

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Bulgur Beet Burgers with Ginger

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Makes 4 to 8 servings 1x

Time 45 minutes, plus chilling time

Units Scale

Ingredients

  • 1 pound beets, trimmed, peeled, and grated
  • 1/2 cup packed pitted dates or dried plums (prunes)
  • 1/2 cup almonds
  • 1 1-inch piece fresh ginger, cut into coins
  • 1/2 cup bulgur
  • Salt and pepper
  • 3/4 cup red wine or water
  • 1 tablespoon Dijon or other mustard
  • Cayenne or red chile flakes (optional)
  • All-purpose flour for binding, if needed
  • 2 tablespoons olive oil or butter

Instructions

  1. Line a baking sheet with parchment or wax paper. Put the beets, dates, almonds, and ginger in a food processor and pulse several times until everything is well chopped but not quite a paste.
  2. Put the mixture in a large bowl with the bulgur and a sprinkle of salt and pepper. Bring the wine to a boil and stir it in, along with the mustard, and a pinch or more cayenne if you’re using it and cover the bowl with a plate. Let steep for 20 minutes. Taste and adjust the seasoning. Let the mixture rest for a few minutes before shaping it into patties; if it seems too wet, stir in a little flour to help bind it. Lightly wet your hands and shape the mixture into 4 to 8 patties; put them on the baking sheet. Cover and refrigerate for 1 hour or overnight.
  3. Put the oil in a large skillet over medium heat. When it’s hot, add the patties. Cook, undisturbed, until brown on one side, 3 to 8 minutes. Add more oil if the pan looks dry, then turn them over carefully with a spatula and cook until the burgers feel firm and are browned on the other side, another 3 to 5 minutes. Serve hot or warm.

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