When I was recently home visiting my parents, I went to eat lunch and realized there was almost nothing in the fridge. (I hate when that happens.) So my choices were frozen food, or cooking up something with leftovers real quick. Since they had bulgur the night before, I figured this would be a perfect, light lunch to have with a salad.
It tasted like a taco salad, minus the fried shell, and it’s also topped with the “Mexican Flag”.
Feel free to use quinoa or another cooked grain in place of bulgur.
Heat cast iron pan or large non-stick skillet. Mix beef, bulgur, green chilies, cumin, and salt and pepper.
Form mixture into patties. (this recipe is written for 6 patties, but there were just 2 of us eating.) Salt and pepper the outside of the patties.
Add oil, then patties to the hot pan, flip, and leave until cooked through (about 5-7 minutes per side.)
Serve burgers topped with a slice of tomato, sour cream, and extra green chilies.