Beef and Bulgur Burger

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Hamburger bun

  Mixed-grain

  6 roll or 258g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Bulgur

  Dry

  ½ cup or 70g

Directions

1. Preheat the oven to 400 degrees F. Grease a rimmed baking sheet or large roasting pan with the oil.
2. Prepare bulgur as per package directions.
3. Bring a large pot of water to a boil and salt it, to taste. Fill a large bowl with ice water. Wilt the spinach in the boiling water for about 30 seconds. Drain and immediately plunge into the ice water. Drain, squeeze tightly to dry thoroughly, and coarsely chop. Put the spinach in a bowl. Add ground beef.
4. Add the onion, garlic, cayenne, and cumin. Sprinkle with 1/4 teaspoon salt and pepper, and stir. Add the egg and grains and mix until thoroughly combined using a rubber spatula or your hands. Shape into 6 burgers and put on the baking sheet or in the roasting pan. Transfer to the oven and roast for 20 to 30 minutes, or until firm and browned all over. (Carefully turn them once or twice for even cooking.)
5. Place the burgers in the buns and top with any desired condiments. Enjoy!

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