The June 2008 issue of Gourmet promoted the “Bulgur Veggie Burgers with Lime Mayonnaise” as a celebration of their graininess, “wonderful texture and a hint of Middle Eastern spice.” I’m sure fans of falafel will enjoy these burgers. These were satisfyingly flavored and textured burgers (cumin, cayenne), enhanced by the cool mayo dressing. I served mine on burger buns, rather than the suggested slices of toasted bread. I browned my onion for 5 minutes, then added the bulgur and cooked for 16:30 more. I chilled the formed burgers for 1 hour 20 minutes, which made them firm enough to fry and flip in my cast-iron pan (no outdoor grilling for me!). The burgers were cooked in 7 minutes.

Another recipe from the same magazine was the “Zucchini and Snow-Pea Salad.” This turned out to be a beautiful salad, easy to prep. It was eye-catching, mildly seasoned, and attractively green tasting. The key here was using a mandoline to make those perfectly thin zucchini slices.

RECIPES: a complete meal to be proud of; a pleasure to eat and serve
burgers need ample chilling time, and the salad could benefit from some chilling too
fortifying bulgur and beans combine to make a hearty burger; crunchy green salad is a delightful accompaniment

Next time, I’ll cook a chicken meal. I’ll make “Low-Fat Oven-Fried Chicken,” from The New Family Cookbook for People with Diabetes, by the American Diabetes Association and the American Dietetic Association, along with “Elegant Orzo with Wilted Spinach and Pine Nuts,” from All Recipes. Let’s see what happens when you return to my site on Tuesday, September 23.