Prep 20 mins
Cook 8 mins
I collect veggie burger recipes and this is a little different from the others I have. Feel free to use other veggies. if you like! These can be frozen. Serving suggestions: Serve with grilled onions, grilled portabella mushroom slices, and mixed greens, or, burger style with ketchup
- 44.37 ml olive oil (or veg. oil)
- 1 large onion, finely diced
- 59.14 ml mushroom, chopped
- 295.73 ml vegetable stock
- 236.59 ml coarse bulgur
- 425.24 g can chickpeas, drained and rinsed
- 113.39 g frozen peas and carrots (optional)
- 0.25 ml kosher salt
- 59.14 ml grated mozzarella cheese
- taco seasoning (or seasoning of your choice)
- Put olive oil in a ten-inch non stick frying pan and heat.
- Put onions and mushrooms into pan and sauté for about 5 minutes,just until cooked slightly.
- Pour onions and mushrooms into a 3-quart sauce pot with the vegetable stock and bring to a boil.
- Add bulgur, chickpeas, and frozen vegetables, stir until combined.
- Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed.
- Remove pot from heat.
- Using a potato masher or spoon back, mash ingredients together making sure all chickpeas get smashed.
- At this point you may add a little seasoning of your choice (I use 1 tbs taco seasoning).
- Form into 8 burger patties.
- Lightly coat the 10-inch non stick pan with cooking spray (or a few more tbs of the olive oil) and turn heat to medium.
- Place all burgers in pan when hot and cook 2 to 3 minutes per side or until heated through and golden.
- Optional: Fold in 1/4 cup grated mozzarella (or cheese of your choice) to mashed bulgur mixture before forming into burgers.
- To freeze: Flash freeze on a cookie sheet uncooked until solid.
- To heat: Thaw in the refrigerator then cook per directions.
this was the first veggie burger recipe i tried and they were delicious! even my very picky brothers though they were good :) we used everything the recipe calls for plus some ground cumin, garlic salt and a little bit of Worcestershire sauce to taste. served on toasted buns with lettuce and tomato and mozzarella cheese melted on top of the patty! yum! cant wait to make them again.
My daughter is a vegetarian so I am always looking for great veggie recipes and this is definitely a keeper. The burgers are very tasty. We chilled the burgers before frying and they held their shape and didn't break apart. Thanks for posting.
Though I liked the taste of these pretty well, my family found them a bit bland and the texture a little too soft. I ended up making a couple changes others might find helpful: i added about 3/4 c. of whole oats to firm up the texture a bit. i also added some bbq sauce and some worchestershire sauce but not so much as to end up with the same texture issue. after my changes i tried baking a patty in the oven on 375. i flipped it a couple times and had a pretty nice result--crispy on the outside and not too crumbly. overall, this is a good starting point for a homemade veg. burger. thanks!