Bulgur with Tahini Tomato Garlic Sauce

Introduction

Bulgur with tahini, tomato paste, soy sauce, and grated carrot turns into sturdy patties with a chewy center and a crisp exterior. You cook the bulghur first, then shape and finish it in a skillet or the oven, which makes this a useful meatless dinner or make-ahead lunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6-8

Ingredients

• 3 cups water
• 2 cloves garlic
• 1 ½ cups bulghur
• 2 tablespoons vegetable oil
• ½ cup scallions, chopped
• ½ cup carrots, grated
• ¼ cup fresh parsley, chopped
• ¼ cup tahini
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 1 dash ground black pepper

Instructions

1. Bring the water to a boil.
2. While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.
3. Add the boiling water to the skillet. Return to a boil, cover, and reduce heat to low.
4. Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.
5. When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.
6. Cook the patties in a lightly-oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes at 375 °F (190 °C).

Variations

• Use the baking option in step 6 instead of the skillet if you want a drier, firmer exterior and less hands-on cooking.
• Replace the parsley with fresh cilantro for a sharper, more citrusy herb flavor.
• Swap the carrots for grated zucchini, but squeeze the zucchini dry first; the patties will be softer and a little less sweet.
• Add ½ teaspoon ground cumin along with the pepper if you want a warmer, more savory profile that works well with tahini.
• Make smaller patties instead of 6 to 8 burgers for sandwiches or lunch portions; they cook a little faster and crisp more evenly.

Tips for Success

• Stir frequently during the 2-minute sauté so the garlic softens without browning.
• Stop the simmer only when the water is fully absorbed; wet bulghur will make the patties hard to shape.
• Mix in the tahini and tomato paste while the bulghur is still warm so they distribute evenly.
• Keep your hands lightly moistened when shaping the burgers to prevent sticking and get smoother patties.
• Flip the patties only after the first side is clearly browned and crunchy, or they can break at the edges.

Storage and Reheating

Store cooked patties in an airtight container in the fridge for up to 4 days. Freeze them in a single layer until firm, then transfer to a freezer-safe container or bag for up to 2 months.

Reheat in a lightly oiled skillet over medium-low heat for 3 to 4 minutes per side to bring back the crust. You can also reheat on a baking sheet at 375 °F (190 °C) for 10 to 12 minutes, or microwave for 1 to 2 minutes if texture matters less.

FAQ

Can you bake these instead of pan-frying them?

Yes. Bake them on an oiled baking sheet for 20 minutes at 375 °F (190 °C) as written, and expect a slightly firmer texture with less surface browning than the skillet version.

Why is the bulghur mixture too loose to form into patties?

That usually means the bulghur still holds excess water. Let it sit a few minutes to absorb more moisture, and if needed chill the mixture briefly before shaping.

Can you make the mixture ahead of time?

Yes. Prepare the bulghur mixture, cover it, and refrigerate it for up to 1 day before shaping and cooking the patties.

Can you use another grain instead of bulghur?

You can, but it changes the texture and may change how well the patties hold together. Cooked quinoa or couscous can work, but the mixture will usually be softer and may need more careful shaping.