Boost those protein levels with chili beans and serve these bulgar wheat
patties topped with a homemade lime-infused sour cream dressing.
Servings: 4
Total Time: 50mins
Ingredients:
Dressing:
¼ cup reduced-fat sour cream
Freshly zest and squeezed juice of 1 lime
Pinch of sea salt
1 tbsp water
Patties:
½ cup whole-kernel bulgur wheat
1½ cups water
2 tbsp vegetable oil
1 tbsp tomato paste
1 tsp chili powder
½ tsp ground cumin
Large pinch cayenne pepper
1 (14½ ounces) can chili beans (drained and rinsed)
⅓ cup Mexican blend cheese (shredded)
2 tbsp breadcrumbs
2 scallions (sliced and divided)
Nonstick cooking spray
1 romaine heart (finely shredded, to serve)
Mexican blend cheese (shredded, to serve)
Directions:
1. For the dressing: First, in a small bowl, whisk the sour cream with the lime
zest, a pinch of salt, fresh lime juice, and 1 tablespoon of water. Transfer to
the fridge until you are ready to serve.
2. In a small pan, combine the bulgar wheat with the water and bring it to
boil. Turn the heat down to moderate-low. Cover with a lid, then simmer for
10-12 minutes, until tender. Drain away any excess water and allow the
bulgar wheat to cool completely.
3. Over moderate-high heat and in a small frying pan, heat the oil.
4. Add the tomato paste followed by the chili powder, cumin, and cayenne
pepper and whisk until the spices are fragrant and the oil is yellow for
approximately 45 seconds. Take the pan off the heat and allow the chili oil to
cool to room temperature.
5. Place an oven rack in the top of your oven, and preheat the grill or broiler.
6. Using aluminum foil, line a baking sheet.
7. Next, in a large bowl, combine the chili beans with the cooked bulgar
wheat, shredded Mexican blend cheese, breadcrumbs, 1 scallion, chili oil, and
season with ½ teaspoon of salt. Using a potato masher, mash and combine
until the mixture holds together when gently squeezed.
8. Using clean hands, form the mixture into 8 evenly-sized (¾“) patties.
9. Place the cakes on the baking sheet. Then, coat each one liberally with
nonstick cooking spray.
10. Grill the patties for 3-4 minutes, until a golden crust forms. Flip the
patties over, coat with nonstick spray and broil for 3-4 minutes, until golden.
11. Serve on a bed of shredded lettuce, drizzle with the lime and sour cream
and scatter with shredded cheese and the remaining sliced scallions.