The Best Veggie Burgers

These Veggie Burgers are a home run. I crave more vegetarian foods in the summertime so this is the prefect time to try this burger recipe. I developed this recipe for my first cookbook 400 Best Sandwich Recipes, but it is the very first time that I’m sharing it online.

When I started testing veggie burger recipes, I tried a lot of ingredients to create the best base. These burgers start with bulgur, which is a staple used in the Middle East. Combine the bulgur with pinto beans, oats, grated carrots, soy sauce, cumin, Parmesan and remaining ingredients.

This recipe is simple to make. Often, I prepare these burgers ahead of time and reheat them prior to serving. My husband is such a meat guy, but he gave me the thumbs up on these. So, did the kids, so I’m considering these a huge win. I hope you enjoy them too.

If you need new burger recipe ideas, I have 39 burger recipes in this cookbook. This recipe is excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission. Photo by Colin Erricson.

The Best Veggie Burgers

Cook Time:

25 minutes

Prep Times:

25 minutes

Yield:

4 servings

Ingredients:

1⁄2 cup bulgur
1 can (14 to 19 oz/398 to 540 mL) pinto beans, drained and rinsed
1⁄2 cup old-fashioned rolled oats
2 cloves garlic, minced
1⁄2 cup freshly grated Parmesan cheese
1⁄2 cup finely grated carrots
2 tbsp chopped onion
1 tsp soy sauce
1⁄2 tsp ground cumin
1⁄2 tsp kosher salt
1 large egg, lightly beaten
3 tbsp yellow cornmeal

Toppings, optional
Sliced tomatoes
Avocado slices
Alfalfa sprouts
Fresh cilantro sprigs
Ketchup
Mayonnaise

Preparation:

1. In a saucepan over high heat, bring 1 cup (250 mL) water to a boil. Add bulgur. Reduce heat to low and cook for 15 minutes or until water is absorbed.

2. In a food processor, pulse bulgur, beans, oats, garlic, cheese, carrots, onion, soy sauce, cumin, salt and egg until combined. Shape into 4 equal patties, about 1⁄2 inch (1 cm) thick. Lightly coat both sides with cornmeal.

3. In a large skillet, heat oil over medium_high heat. Fry burgers, turning once, for 5 minutes per side or until an instant-read thermometer registers 160°F (71°C) or until hot in center. Serve on buns with desired toppings.
Tip: You can make these ahead by completing Steps 1 and 2 and chilling in the refrigerator for up to 1 day.

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