Bulgur Wheat Burger

March 7, 2014 No Comments »
Bulgur Wheat Burger


  • 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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