And I did just that.
Yesterday, we made some bulgar burgers.
Ew, why would you do that to beef?
Nah...it's good and it was cheap.
Remember on many an episode of Roseanne when she'd use corn flakes in her meatloaf to make it go further? It's the same idea, only much better and much healthier. Says me.
We mixed half bulgar, half ground chuck. Steve did a little jig with some bread crumbs, seasoning, and an egg. And voila. Dinner for 3 and it only took a half pound of beef.
They were extremely juicy and packed with flavor.
One of the best things was that the burger didn't shrink into a little hockey puck. It kept its shaped and stayed the size of an actual bun.
One of the best things was that the burger didn't shrink into a little hockey puck. It kept its shaped and stayed the size of an actual bun.
Perfect-a-mund-O!
Wait for it....
Ooo...that looks gooooood...
ReplyDeleteIt's interesting. It looks good. I might have to give it a try.
ReplyDeleteWhat is it? And where do you get it? If it makes meals cheaper, I'm willing to try anything!
ReplyDeleteYou can buy whole wheat yourself. If you have a cannery close, even better.
ReplyDeleteThey also sell it at grocery stores. In the baking or cereal isle.
Yum! I love using whole grains in cooking - I just think they taste yummy. I'll have to try these burgers soon...
ReplyDeleteWhen I was a kid my parents used TVP (textured vegetable protein) to add to things. It made things stretch further. It's made mostly of soy and of course it made my brothers more gassier than they already were. It wasn't very good, but it served it's purpose since times were tough and you had to feed a big family.
ReplyDeleteVery ambitious of you. I'm afraid I'm not that good of a Mormon.
ReplyDeleteIt looks delicious, though!
ReplyDeleteSee how you are! your posting was mouth watering.. So I made mike go to the store and get so to make hamburgers.,. I didnt use the other stuff in it.. because.. Im not sure im totally capable of doing it,, and i wanted one right away!
ReplyDelete