Bulgur is a quick-cooking type of whole wheat, commonly used in Middle Eastern cooking, that has been cleaned, parboiled, dried and ground. This ground bulgur “meat” is a wonderful stand-in for ground beef in dishes like tacos, chili, casseroles, and “meat” sauces. One tip: It works especially well in our Corn & Green Chile Enchiladas. If taco seasoning isn’t for you, try mixing in another of your favorite seasonings!
- 2 cups bulgur wheat, uncooked
- 2 cups water
- 1 cup raw walnuts
- 1 large onion
- 2-3 cloves garlic
- 1 tablespoon McKay’s Beef-Like Seasoning (or other beef-like seasoning)
- 1 teaspoon salt
- ½ cup water
- 2 tablespoons taco seasoning (or other preferred seasoning) to be added later
- Make the Ground Burger: Preheat oven to 300°F. Place bulgur wheat in a saucepan. Process the remaining ingredients (water, walnuts, onion, garlic, McKay’s Seasoning, salt) in a high-speed blender until smooth, then pour over the bulgur wheat. Cook over low heat for about 5 minutes, stirring frequently, while simmering. Turn off the heat and let it stand for about 20 minutes.
- Spread evenly on a baking sheet covered with parchment paper and bake for about 1 hour, or until the burger is mostly dry. After 30 minutes, stir. When done cooking, remove from oven and crumble it with your fingers.
- Since this recipe makes a large amount, place the desired portion in a skillet, then add water and seasoning for flavor. Freeze the remaining bulgur in sandwich bags. When ready to use, heat the bulgur meat in a skillet, adding water and desired seasoning.
Ready in about 1 ½ hours
Makes 6 cups