Bulgur Burger with Balsamic Mayo

Bulgur Burgers

  • ½ lb. ground beef
  • ¼ cup #1 fine bulgur wheat
  • ½ cup boiling water
  • ¼ cup grated Parmigiano cheese
  • ¼ cup steak or bbq style sauce
  • ¼ tsp sal
  • Slices of red onion (optional)
  • 4 mini brioche buns, split in half
  • Balsamic mayonnaise (recipe below)

In a ceramic bowl, combine bulgur and boiling water. Cover and let sit for 10-15 minutes, then drain any extra water.
Combine ground beef and bulgur, mixing well.
Add cheese, sauce and salt, mix well

Form mixture into 3⁄4 inch–thick patties that are the same diameter as your brioche buns.
Heat a medium nonstick skillet over medium-high heat. Pour a little olive oil on a folded piece of paper towel and use
it to lightly grease the bottom of the hot skillet. Add two to four patties, and cook on one side until seared and well-browned.
Flip the patties over and cook until well-browned on the opposite side.

Toast and build. Once all the patties are cooked, place the cut sides of the buns in the skillet and toast until golden brown and toasted on the bottoms.
Place cooked patty on buns, top the with a dollop of the balsamic mayonnaise, onion, and any additional items of your choice and top bun. Serve immediately.

Balsamic Mayonnaise

  • 1 whole egg
  • 1-2 tablespoons aged balsamic vinegar (add to your preferred taste)
  • 1 cups grapeseed oil
  • ¼ tsp sea salt

Combine the egg and balsamic vinegar in a blender, and process on low speed until smooth. While blending, slowly drizzle in a few drops of grapeseed oil until the mayonnaise begins to emulsify, then continue slowly pouring the oil in a thin stream until it is all added. The mayonnaise should be smooth and shiny. Season the mayonnaise with salt, and add more vinegar if you’d like. Transfer the mayonnaise to a storage container, and refrigerate until ready to use. It will keep for up to one day.