Recipe: Chicken Pecan Bulgur Burgers

These are delicious! The nutty sweetness of the caramelized onions works brilliantly with toasted pecans and bulgur. The smell of the nuts and cinnamon is lovely as they cook. I use dark meat and bind with eggs to help keep the patties moist after cooking.

Adapted from Kristen Swenson Hurst via Serious Eats
Yield: 8 burgers
Active time: 25 min, total time 60 min

Ingredients

• 12 ounces boneless, skinless chicken thighs, cut into 1" chunks
• 1/3 cup pecans 
  
• 1 1/2 medium onions, chopped
• 4 T tablespoons olive oil
• 2/3 cup bulgur wheat
• 1/4 cup loosely packed parsley leaves
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 eggs

1. Lay out the chicken on a sheet pan and freeze for 30 minutes, or until the edges are firm, but pieces are pliable.

2. Toast the pecans in a nonstick skillet over medium high heat, about 8 minutes or until fragrant. Remove immediately from hot pan and set aside to cool. Wipe out skillet.

3. Saute 1c of the onions with 2T olive oil and 2t salt until softened and golden, 7-10 minutes.

4. Soak the bulgur in 3 cups of cold water for 20 minutes. Pour into a fine mesh strainer and press to drain thoroughly and remove to a large bowl.

5. Remove the chicken from the freezer and place half of it in your food processor. Pulse for 12 - 15 one-second pulses, until the chicken is chopped nicely, but not mealy or pasty. Pick through the chicken to remove any gristle. Remove to the mixture with the bulgur. Repeat with the second half of the chicken.

6. Add the remaining 1/2c onion and the parsley to the food processor. Pulse until minced, scraping down the bowl as needed. Add salt, pepper, paprika, cinnamon, cayenne, and pulse to combine. Add eggs and pulse again to combine. Add to bowl with chicken and bulgur.

7. Chop the cooled pecans and add to the chicken mixture. Add the sauteed onions, and mix gently to combine with your hands. Form a small test patty and cook to check for seasoning. Form patties from remaining mixture and place on a sheet pan. Let stand for 30 min.

8. Heat 2T olive oil over medium heat, and cook the patties 4-5 min per side until browned and cooked all the way through. Garnish with a squeeze of citrus and some aioli if you're feeling fancypants. Buns are totally optional.

ESTIMATED nutrition information (per patty):
189 calories
13 grams fat, of which 2 gm saturated
6 gm carbohydrates, of which 2 gm fiber
12 gm protein