I’m going to have to lay off the Foodie Fights for a while. These competitions keep me up all night, constantly thinking, “What can I make?” I get up in the middle of the night to feed the baby. Then I go back to bed and stare at the ceiling for a while thinking, thinking and then second-guessing myself later after I do decide on something!
This is my third Foodie Fight. For the 1st one I made a flourless chocolate cake and for the 2nd one I wanted to make brownies but didn’t because I knew someone else would. I’m glad I didn’t because I never would have been able to compete with Marilyn’s Bizarre Love Triangle brownies! When I read what the ingredients were going to be for this one I instantly thought, “Brownies!” once again but then I had a few nights where I stared at the ceiling thinking, “I can’t do brownies. They are going to start calling me the brownie chic” Time to broaden my horizons.
My first attempt at this challenge I made a soup. It was okay. I served it in a pumpkin shell and the outside photographed well but the inside didn’t. It just sort of looked like slop. Then I stared at the ceiling last night thinking, “Someone else will surely make this.” So I came up with something else that I feel is a bit more outside the box.
I tested these burgers on my family. They were a little too “healthy” for everyone around here. Most in my family are not fond of earthier flavors. My son the non-picky eater liked them. I like veggie burgers and they tasted similar so I signed off on them. The husband thought they tasted like hash browns for whatever reason and my brother just thought they were plain weird. Of course he doesn’t eat a burger unless it has cheese and bacon on it so in my world he is the weird one.
Fortunately we have several “sugar pie” variety pumpkins that we grew this year so on the first day of preparation I simply went out onto my porch and picked up a pumpkin.
To roast a pumpkin, just cut it in half, remove the seeds (to roast later if you want) and stringy part, brush with oil and place on a baking sheet open sides down. Bake at 350 for about an hour depending on the size.
Bulgur wheat is easy to find and delicious! It reminds me a little of Minnesotan hand-harvested wild rice which I can never get enough of. The texture is similar. The baby likes it too. Not to eat of course. . . not yet anyway!
It is super easy to prepare too. Just soak 2 cups bulgur wheat in 2 cups water for 1 hour. Do this while your pumpkin is baking. When the pumpkin is done, scoop it out. I got about 2 and 3/4 cups pumpkin pulp out of my pumpkin. I reserved 2 cups for the burger recipe and put the rest in the freezer to puree later for baby.
I did make my own wheat buns and decorated them with toasted pumpkin seeds but they didn’t turn out so hot. Just save yourself the trouble- buy the buns in the store! To toast the seeds though you need to soak them in water first so they don’t burn. I tossed mine in olive oil and seasoned with salt and pepper. Bake them at 300 for about 10-15 minutes.
I topped my rye buns with some toasted seeds but it was a little too crunchy.
This is them before they went into the oven, on the same sheet I used to toast the seeds.
Pumpkin Bulgur Burgers:
2 cups pumpkin
2 cups bulgur wheat that has been soaked already
1 1/2 cups oatmeal
1 cup breadcrumbs
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Mix all of your ingredients. It should look like this:
My mixture was pretty wet. It might be good to try and get some of the moisture out of the pumpkin with a paper towel. But then again they fried up okay.
Make into patties:
Brush a frying pan with a little bit of olive oil and heat it. Fry the patties up. They probably only need about 3-4 minutes on medium-high heat per side.
Put them on the bun and add what you want. I’m a big fan of lettuce, pickle and mustard but these might be better with something like Teriyaki sauce!
If you want something a little healthy after all that Halloween candy then this is the recipe for you! However, if you are used to ordering your burgers from a tin box affixed to the ground than this is one you might want to pass on. Just being honest here! This one burger probably contained more vegetable and whole grains in one bite than my brother eats in a whole week and that is why he probably thought they were “weird”. But if you are used to this sort of thing they will be rather tasty!