88 | MEAT AND BURGERS THE ULTIMATE BURGER https://www.americastestkitchen.com/ This burger was rated the Ultimate Burger by American Test Kitchens. It makes a huge amount. Halve recipe and there will still be enough with plenty to freeze Saw it sitting frozen in freezer for ages. When finally thawed and lightly fried, it was still delicious. 1 ½ cups boiling water 2/3 cup medium-grind bulgur, rinsed Salt and Pepper 1 large beetroot (255g) peeled and shredded ¾ cup walnuts, toasted ¼ cup fresh basil 2 cloves garlic 1 can black beans, rinsed and drained* 1 small jar carrot baby food ** 1 tsp salt and lots of black pepper 1 Tbs whole grain mustard 1 ½ cups panko 6 Tbs canola oil plus extra as needed 8 burger buns Pour 1 ½ cups boiling water over bulgur. Stir in a pinch of salt and let stand until tender, 15-20 minutes. Drain well. Pulse beets, walnuts, basil and garlic until finely chopped. Add black beans carrot, 1 teaspoon salt, lots of black pepper, mustard and pulse to combine. Transfer to large bowl; stir in panko and cooled bulgur. Add a little water (about 2 tablespoons) if too thick. Adjust seasonings. Divide beet-bulgur mixture into 8 equal portions, and then tightly pack each portion into a ¾-inch-thick patty. Adjust oven rack to middle position and heat oven to 90°C. Set wire rack in rimmed baking sheet. Serves: 8
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