After ten days of fried, pre frozen, over cooked and sometimes borderline inedible food while I was in Greece, I was DYING to get my tan booty in the kitchen and cook something tasty and healthy.
Don’t get me wrong, I am sure there is are a lot amazing Greek places in Volos and that real Greek food is phenomenal, but my family and I were missing the boat left and right.
My first priority for last night’s dinner was health. I needed something that was going to make my body feel whole again.
Second priority was a challenge. After two weeks out of the kitchen I really needed a culinary workout.
Third priority quickly became pleasing Josh and his two college buddies who were joining us for dinner.
How those requirements lead to me this recipe, I’m not sure.
I blame the jet lag.
While I was making this dish, I just kept thinking how weird it all sounded. For the first time in a long time, I found myself apologizing in advance in case this dish wasn’t good.
But, despite the fact that the concept of this burger is completely weird, it totally worked.
I was a little worried when the boys didn’t go back for seconds since they usually eat me out of house and home, but they then confessed that they had eaten a large cow for lunch and it was no way a reflection of my food.
You will need…
1/4 cup bulgur wheat (Special wheat you use for things like wheat bread. Don’t let this care you away. It is easy to use and acts as a perfect binding age for the turkey meet. It is also super healthy and you can find it at any nicer food store.)
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons hoisin sauce
2 scallions, chopped
1 teaspoon grated ginger
1 clove garlic, grated
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons vegetable oil
4 whole wheat hamburger rolls
Start by putting the bulgur in a medium bowl and add the boiling water.
Cover the bowl with plastic wrap and let it stand until the bulgur is tender, 45 minutes to 1 hour.
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until the sugar is dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur (if any water remains) and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined.
Season generously with salt and pepper and form 4 equal sized patties.
Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet.
Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole cilantro.
Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some of the pickled onions and cucumbers.
I know this one sounds weird, but you will just have to trust me on this one. Have I ever led you astray?
Don’t answer that.
Love and Beer Floats