Le Hamburger has come to France! We never used to see them on menus, now they seem to be everywhere (and guess which country is second to the US, in consumption of McDonald’s hamburgers).
But Paris is where it’s REALLY happening: Le hamburger is oh-so-chic now, but of course those round fat discs have been given a French spin. Take Blend, for example (photo left, courtesy of woonblog), where there are nothing BUT hamburgers on the menu. They offer burgers with balsamic, blue cheese and emmenthal, for example, and a chicken parmesan burger. Or try La Penderie, where you can get a truly sinful double burger topped with foie gras. Photo below from La Penendrie, of their foie gras burger. A bit de trop, dontcha think?
I’m not a big meat eater, but everyone craves a burger now and then, so when I cook burgers for my caveman of a husband, I make myself a vegetarian one.
When you think of a vegetaria burger, don’t just think of a beef substitute, or of those scary looking patties they sell, ready-made. Think of the pleasure of holding a fat bun in two hands, a bun you’ve stacked with your favorite flavors and toppings. You can make a delicious ‘burger’—and I have—with your choice of shrimp, salmon, clams, black beans, grains, mushrooms, or a number of other things. Even Blend in Paris has a veggie burger on the menu, which is this: mozzarella cheese rounds, breaded and fried, and topped with house-made fresh tomato sauce and basil, then served on a homemade bun, just out of the oven. With this creation, even meat eaters might be jockeying for a bite. 
So this summer, when I was grilling burgers for Ron, for myself I tried burgers made with bulgur and beans. You may not know bulgur wheat, but it is similar to quinoa, with a nutty flavor that I like much better, and it’s a cinch to cook (the French use it quite a lot).
To my surprise, these burgers, when sandwiched between some summer tomatoes and avocados and butter lettuce, all piled on a good bun, tasted very much like a genuine hamburger! OK, maybe they lack the carnal satisfaction of biting into real flesh that meat-eaters crave, but they were quite satisfying, for a person like me who absolutely loves meat, but likes live animals better. I made a batch and threw them in the freezer, so I can join in the fun of a burger night anytime. And a plus: if you’re trying to add more whole grains and beans to your diet, this is a very delicious way to do it.
RECIPE: Bulgur and Bean Burgers with Special Sauce
This recipe is adapted from one at Epicurious. An important difference: They cook theirs on the grill, but I think that's too dry. I sautée them in a hot skillet, to give them a good crunchy exterior. PS: I served these the next day, sans pain, topped with a salsa of avocado, tomatoes, cilantro, red onion, and lime, plus a dab of creme fraîche. This pleased even the Carnivorous One!
- 1/2 cup chopped onion
- 1/2 cup bulgur
- 1 cup water
- 1 cup canned red beans, drained
- 1 1/2 tablespoon soy sauce
- 3/4 cup pecans, lightly toasted if you have time
- 2 garlic cloves, coarsely chopped
- 1/2 cup parsley leaves
- 1/4 teaspoon ground cumin
- 1/2 teaspoon each, coarse sea salt and fresh ground pepper salt
- 1/4 teaspoon cayenne pepper
- 4 multi-grain hamburger buns, split and toasted
for the Sauce:
- 1/4 cup mayonnaise
- 1/2 teaspoon Sriracha sauce, or to taste
- 1 teaspoon lemon juice
- 1 tablespoon chopped, fresh herbs
Toppings:
Lettuce, tomato, sliced avocados, mustard, slices of red onion…as desired. Top with a slice of sharp cheddar after you turn them over if you like, to melt while you cook the second side.
Directions:
Cook 1/4 cup onion in a bit of olive oil in a large saucepan for about 5 minutes (reserve the other 1/4 cup.) Add bulgur and water and cook about 15 minutes, or per package directions; all the water will be absorbed. Set aside to cool a few minutes.
Put the beans, bulgur, pecans, soy sauce, parsley, remaining raw onion, garlic, and spices in the bowl of a food processor. Pulse until it’s finely chopped. Form into patties the size of the buns you're using and chill them at least a half hour.
Stir sauce ingredients together and set aside.
To cook, heat a cast iron skillet to medium high heat. Add 2 tablespoons olive oil, heat until it shimmers, and cook burgers about 3 minutes on each side or until well browned. Reduce heat if needed, you'll need to watch them closely. Add more oil before turning if pan gets too dry. After turning, top with slices of cheddar, if using, while you cook the second side.
If they fall apart around the edges in the skillet, just press or pat them back together.
To serve, spread buns with sauce and top with burgers and your favorite toppings.
In the COMMENTS: Great to hear from everyone. Laurie and Suzanne have more good chocolate cake recipes to share. Connie, Joyeux Anniversaire last month!
Favorite Reads: France Magazine has a whole new look! Travel, food, language learning, it's all here. Try out their free 14 page sample by clicking here. History lovers, check out Barbara Redmond's 2-part interview with the author of the new book, When Paris Went Dark: The City of Light Under German Occupation, 1940-1944
For your Laugh du Jour: Want to get a little cultural background on the book scandal that's rocking France? It's François Hollande ('The Living Marshmallow') vs. Valerie Trievrweiller ('The Rottweiler'), in this great article by Maureen Dowd, called "Marry First, Then Cheat".
Art News: Have you seen the beutiful French paintings of our reader Diane? Check them out at her website or on her Facebook page.
13 thoughts on “‘Le Hamburger’ Arrives in France, And They Do it Their Way”
Merci for the recipe, since I don’t eat ground meat either.
I ate (once) at a McDo (pronounced McDough) in France. My excuse (and I’m sticking to it) is that we were in the midst of a wallpapering project that we didn’t want to stop but we were hungry! The McDo was feting “regional” burgers. I had the “Aveyronaise” – a burger with blue cheese (the Aveyron department is the home of Roquefort) and walnuts (they grow plentifully in the Aveyron) on top. Slightly odd (the walnuts anyway) but actually not bad! Mmmm…
I’ve never had bulgar, but your recipe sounds really good; I think you are right that the secret to a good veggie burger is that it be crispy. Could this recipe be done with quinoa? I have some and need something to do with it. It never seems to taste as good as when I get it out.
Chocolate cake recipe coming soon, ha!
Just after reading the Maureen Dowd article after finishing yours, what should pop up immediately on my iPhone but a Le Figaro report that says “François Hollande répond au livre de Valérie Trierweiler.” It’s all quite amusing, isn’t it?
We are on our way to France next week for a month. We won’t be visiting your beloved Bourgogne, but we look forward to several days in Brittany before the weather turns (or perhaps the weather never truly turns in Brittany) and then head to Languedoc to visit those places we keep leaving off the agenda.
Funny that you and Kristin Espinasse seem to publish your blogs almost simultaneously. The American spirit seems to move along the same wave length.
I look forward to trying your burger. I used to cook bulgar quite a lot when I lived in Chile. I haven’t tried it for years. Time to do it again.
Thanks.
Chris
Don’t normally countenance eating McDonald’s but recently found ourselves in France eating at McDo’s for reasons too complicated and boring to explain.
Two big differences from the experience in the UK (and maybe the US as well?).
One is that you get waiter/waitress service.
Two is you can get a beer with your burger.
Food’s universally the same though – degoulasse as they say in France.
Thanks for the recipe – veggie burgers can indeed be delicious and this one sounds like a winner. Agree about bulgur and quinoa, by the way (ah, but is it gluten free? lately everyone in America seems to have developed celiac disease).
Lynn,the thought of a yummy burger sounds like heaven and your picture has left me drooling(!)Your recipe is the next one on my list to try! Thank You!
I agree–a hamburger topped with pate is very much de trop!
There’s a place in Vegas which specializes in every ritzy kind,including those,and one with truffles (think it was $120).(can’t remember if pommes frites were included).
Do need to say(?)We did not partake.
Seeing SFF again today was a welcome surprise!
Your posts are always something to look forward to!
Any chance that we will return to weekly?
I’d love to post the image of my low-cal “jamburger” but can’t seem to get it here. You can go to my website: http://www.joannemarquardt.com to see the picture.
Can you freeze the bulgar burgers?
Yummy Lynn, those sound delicious!! Thanks!
That recipe sounds really good! I do enjoy a good veggie burger despite having a meat loving hubby like you. Mine makes his burgers from elk, which he hunts each autumn. They are delicious.
Also, gosh, I love to read Maureen Dowd. Thanks for the link.
I have a portobello burger I love but this bulgur sounds interesting. Thanks.
Mel
Thank you for the recipe, I love vegetarian options, so this will go on my “to try” list! I have enjoyed reading some of your older posts this morning, and wishing I was in France. Wishing you a beautiful weekend, Lidy