To be fair I haven’t done many Kapha recipes yet so I figured it was high time. Plus, there were some sun dried tomatoes in the refrigerator (dehydrated by a friend of the family) that were begging to be used. Sun dried tomatoes are an excellent Kapha food because they are light, dry, and heating (all attributes that pacify the heavy, damp, and oily qualities of Kapha).
So, here it is; my first Kapha recipe and based on the reviews of my friends from Left on Red, they are well worth the effort. These meatless burgers have great texture and the sauce made with garlic, coriander seeds, and cayenne pepper is lip-smackingly good.
I fried the patties in sunflower oil (refined for high heat) though they could easily be baked in the oven for an even more Kapha-friendly variation.
I snapped a pic of Liah preparing to enjoy her bulgur wheat burger and mixed salad greens.
Sauteed kale made for a delightful topping to the burger along with thinly sliced tomato’s from Aunt Amy’s garden.
It was so much fun cooking for Kelly, Liah, and my Aunt. Liah shared her adventures Panchakarma in Iowa at The Raj Ayurvedic Health Spa and we learned Kelly through some family stories she shared. I wish them all of the best in the continuation of their tour and am thankful for our new friendship.
Bulgur Wheat Burgers
1 cup bulgur wheat
1/8 cup Bragg’s Amino Acids
3/4 cup filtered water
3/4 cup sunflower seeds
1 medium onion sauteed
4 large eggs
1/4 cup thinly chopped sun dried tomatoes
1/2 cup “queso fresco” fresh cheese traditionally used in Mexican cooking
2 teaspoons cumin powder
1 teaspoon cayenne powder
1/2 teaspoon sea salt
2 cloves of crushed and thinly sliced garlic
pepper to taste
3 tablespoons apple cider vinegar
3 tablespoons sunflower oil
1 teaspoon cayenne pepper
2 teaspoons Bragg’s Amino Acids
1 teaspoon organic tomato paste
1 clove garlic, minced
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon whole coriander seeds, lightly ground with mortar and pestle
1/2 teaspoon crushed red pepper flakes
Bring water and Bragg’s Amino Acids to a boil in medium-sized saucepan. Once boiling, remove from heat and add bulgur wheat. Cover and let it sit for 10 minutes. Grind sunflower seeds in a food processor (a coffee grinder will also work). Combine the cooked bulgur, ground sunflower seeds, sauteed onions, cheese, eggs and seasonings in a large mixing bowl. Form patties (8-12 depending on the size).
To fry in a pan: Put 2 tablespoons of sunflower oil (refined for high heat or ghee) into the pan and cook burgers for 8-10 minutes per side on medium heat.
To bake: Use a paper towel (or clean kitchen towel) to evenly spread a thin layer of sunflower oil or ghee onto a nonstick cooking sheet. Bake at 350 degrees for 20-25 minute flipping burgers half way through. (broil for extra crispiness).