White Bean Burgers & Refreshing Watermelon Tabbouleh

I have to admit, when I found this watermelon tabouleh recipe this week I added it to my menu plan, partially because it sounded photogenic... the pink and green would be beautiful together. Isn't that how everyone picks out recipes? Not to mention, pink and green are my favorite colors. Oh, and the recipe sounded delightfully light and tasty too- I suppose the taste is an important aspect when menu planning. Don't worry, this recipe is both aesthetically pleasing as well as palette pleasing.

The pink and green ingredients: watermelon and parsley.

Add a little bulgur and lemon and your list of ingredients is practically complete!

Refreshing Watermelon Tabbouleh

(Print Recipe)

Adapted from Martha Stewart Living

Ingredients:

1 1/4 cups water

course salt

3/4 cup bulgar

1 1/2 cups watermelon

1 cup chopped parsley

zest from one lemon

juice from one lemon

Directions:

Bring water and 1/4 teaspoon salt to a boil. Stir in bulgar and remove from heat. Let stand, covered, for 15 minutes. Fluff with fork and cool in refrigerator. Transfer bulgur to a bowl and toss with watermelon, parsley, lemon zest, lemon juice, and 1/4 teaspoon salt. Stir and serve.

I had planned on making black bean burgers to go with this, but in my haste, I opened a can of white beans instead. I realized white beans might be a better pairing with this light salad. I whipped together a new, off-the-top-of-my-head (along with low expectations) recipe. A very basic, simple recipe, but none-the-less, a recipe. Much to my surprise, it came out great and I will definitely be making it again. One of the many reasons I love using "flax eggs" is because I can taste the recipe (raw) as I go- I adjusted the seasonings until it was right, and then cooked the burgers. I love making mistakes that actually end up working out for the better!

White Bean Burgers

(Print Recipe)

Ingredients:

1 can white kidney beans

1 tablespoon ground flax seeds, mixed with 3 tablespoons water, set aside until thickened

1/3 cup oats

1 teaspoon chili powder

1/2 teaspoon cumin

1 small red pepper, diced

salt, pepper, and garlic powder, to taste

Directions: Mash the white beans. Add the remaining ingredients. Mix well until combined. Form into patties (3-4) and grill over medium heat. Top with super simple guacamole if desired (mashed avocado, with garlic powder, salt, pepper, and lemon juice).

Note: When I heated these up the next day for lunch, they were crumbly, unlike the night I made them. I will play with the recipe again and post any improvements on here!

And there you have it. A light, simple summer recipe.

This is how we have been starting out our summer mornings: Blueberry Breakfast!

And this is how Lilly has spent the beginning of her summer.

Stretching out LOOONG on the couch, playing with her new toy, enjoying pops in the park before the rain, not enjoying it so much after the torrential downpour. That last picture cracks me up every time I look at it. Look at the look on her face. She can't believe what just happened. Poor little girl. Here's to a dry pops in the park next week... for Lilly's sake.