I admit it - I hate the word "bulghur." It's the sound. Love the stuff, but hate the word. I'm the same way with "house finch." It sounds so ... common. In my world, they're linnets.
Anyway, we cooked some of that unmentionable stuff tonight for dinner. What to do with cups of bulghur? Burgers. Bulghur burgers. Here's what I did -
1 cup cooked lentils (if you have them lying around, as I did. If not, skip them.)
1 cup cooked bulghur
1/2 cup bread crumbs
1/2 cup chopped kalamata olives
1/2 cup chopped red/green pepper (red gives it nice color)
1/2 tsp. cumin
1 tsp. coriander
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1 carrot, diced
Spray some oil in a skillet. Heat on medium and fry carrots and peppers until soft.
In a bowl combine bread crumbs, lentils if you're using them, bulghur and eggs. Add fried veggies. Mix in eggs, olives and spices. If you need to, add more bread crumbs until the mixture holds a solid shape.
Fry in skillet until brown and "crispy" on both sides, about five minutes each side.
I served this with corn and fried new potatoes (those itty bitty potatoes) - Here's how I did that:
1/2 pound new potatoes, cut into quarters
1 Tbl. chili powder
1 tsp. Adobo seasoning
Put all in a bag and shake until it's all coated. Cook, covered, in a skillet. I add a little spray oil and a little water to help steam cook the potatoes and keep the fat content down.