Bulgur and Mushroom Burgers

While these burgers do take a bit of time to prepare,they are another great alternative to beef burgers. For those vegetarians at your next BBQ, these are a nice treat.

Bulgur & Mushroom Burgers (courtesy of Canadian Living)

• 3/4 cup bulgur
• 1 egg, beaten
• 1 cup fresh bread crumbs
• 1/4 minced fresh parsley
• 8 oz mushrooms
• 2 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme

In heatproof bowl, pour 1 cup boiling water over bulgur; let stand until doubled in bulk, about 20 minutes. Mix in egg, bread crumbs and parsley.

Meanwhile, roughly break mushrooms into pieces and pulse in food processor until finely chopped.

In skillet, heat oil over medium heat; fry onion and garlic until softened, about 3 minutes. Stir in mushrooms, wine, salt, pepper and thyme. Cook over medium heat, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, about 8 minutes.

Mix into bulgur mixture. Now here you can shape in four patties, or as I did, make a bunch of mini burgers for sliders.

Grill on greased grill over medium heat, turning once until heated through and crispy, about 15 minutes. We topped ours simply, with bread and butter pickles, ketchup and mustard.