- 1 1/2 medium onions, chopped
- 2 to 3 tablespoons olive oil
- 2/3 cup bulgur wheat
- 12 ounces boneless, skinless chicken breast, cut into chunks
- 1/3 cup parsley sprigs
- 1 teaspoon IGA Salt
- 1/4 to 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/3 cup pecans, chopped
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Saute 1 cup chopped onion until it begins to soften and brown (about 5 minutes). Kill heat, remove onions to plate and cool completely. Wipe out pan with paper towel.
In medium bowl, combine bulgur wheat with 3 cups cold water, cover and refrigerate 20 minutes. Drain thoroughly and squeeze out excess liquid. Place bulgur wheat back in medium bowl.
Place chicken in food processor, pulse a few times until roughly ground. Remove to plate and clean processor bowl.
Place remaining 1/2 cup onion and parsley in food processor. Pulse until chopped fine. Add chicken, salt, pepper, paprika, cinnamon, and cayenne. Pulse until thoroughly combined. Add 3 tablespoons cold water, pulse to combine.
Add chicken mixture to bulgur bowl. Add cooked onions and pecans, mix thoroughly using your hands, cover and refrigerate 30 minutes.
Shape mixture into 8 patties, each 1/2 to 3/4 inch thick.
Heat 1 or 2 tablespoons olive oil in nonstick skillet over medium-high heat. Cook patties 3 to 5 minutes on each side, until browned and cooked through. Serve on whole wheat buns with cilantro sauce or honey mustard.
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