With the burgeoning of the U.S. Memorial Day saturnalia and the unofficial kick-off of the pre-season summer festivities, many of us in the U.S. are gathering the traditional picnic and grilling fare for weekend BBQs to commemorate this day of patriotic pride. While Memorial Day is both a celebratory and reserved day of honor for our military, it is also a day of gathering and feasting with friends and family. Hamburgers, hot dogs, coleslaw, and potato salad prominently punctuate picnics across the country. To create a unique organic, vegetarian spin on this traditional holiday, I have included recipes to build your own burger. Thank you, those of you who have served in the military to keep the rest of us safe! Happy Memorial Day and Good Feasting Everyone!
Bulgur Veggie Burgers
- 1/2 cup chopped onion, divided
- 1 tablespoon olive oil plus additional for brushing
- 1/2 cup Sunnyland Mills Organic Bulgur Wheat
- 1 cup water
- 1 cup canned organic pinto beans, rinsed and drained
- 1 1/2 tablespoon low- sodium soy sauce
- 3/4 cup walnuts (2 1/2 ounces)
- 2 garlic cloves, coarsely chopped
- 1/2 cup packed cilantro sprigs
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 4 slices multi-grain bread,toast
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with condiments of choice.
*recipe source: Epicurious
*Bulgur wheat image from Face Forward
Organic Apple-Fennel Mustard
Mix 1/2 cup Annie’s Organic Dijon Mustard, 1 grated peeled organic apple, 1 minced organic shallot, 2 tablespoons brown sugar and 2 teaspoons crushed fennel seeds.
*recipe source:Food Network
*Apple image from The Guilded Fork
*Fennel image from Urban Acres
Organic Waffleburger buns
Makes 12 buns, waffled or unwaffled
- 4 1/4 cups (19 ounces) Great River Organic Bread Flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 2 teaspoons Bioreal Organic Instant Yeast
- 1 egg, lightly beaten, at room temperature
- 1/4 cup butter, at room temperature, or vegetable oil
- 1 1/2 cups Organic Valley Buttermilk at room temperature
1. Mix the flour, salt, sugar and yeast in a large bowl. Pour in the egg, butter or oil and the buttermilk. Mix with a large spoon until the flour is absorbed and the dough forms a ball. If the dough seems stiff, add a tiny bit of water.
2. Sprinkle the counter with flour. Transfer the dough to the counter and begin kneading. The dough should be tacky, but not sticky. If necessary, add more flour, a little at a time. Continue kneading for about eight minutes. Lightly oil a bowl and transfer the dough to the bowl. Cover.
3. Let rise at room temperature for about two hours, or until the dough has doubled in size.
4. Remove the dough from the bowl and divide it into 12 pieces. On a counter cleared of flour and wiped with a damp cloth, shape the pieces into tight rounds with the cupped palm of a single hand.
5. Let rise for 60 to 90 minutes, loosely covered with plastic wrap or a towel. The buns should be nearly doubled in size.
They are now ready for waffling.
[For those buns that you do not wish to waffle, brush them with an egg wash (1 egg beaten with a teaspoon of water), top them with sesame or poppy seeds, and place them in a 400-degree oven for about 15 minutes, or until golden brown.]
Preheat your waffle iron and brush with butter.
Place the dough on the iron and close the lid. Check after about five minutes. You want the waffled buns to turn out golden brown and crisp.
Set aside your waffled buns. (They can be frozen and reheated in a very low oven for about 10 minutes — handy for when company drops in unexpectedly and you don’t have the time to waffle them fresh buns from scratch.)
*Recipe source: Waffleizer
*Waffle image from Chicken and Donuts