Prep 25 mins
Cook 30 mins
I think that homemade veggie burgers are always better (and cheaper) than store-bought. This is a nice basic recipe. I particularly like these because the prep work is minimal. Freeze these on cookie trays covered with waxed paper until solid, then move them to a ziploc bag. You can then take them out individually whenever you want one!
- 2⁄3 cup uncooked bulgur
- 1 1⁄3 cups boiling water
- 1⁄2 cup dry whole wheat bread crumbs
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 garlic cloves, minced
- 1 egg
- 2 tablespoons tomato paste or 2 tablespoons sun-dried tomato paste
- 1 tablespoon soy sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon black pepper
- salt, to taste
- Combine bulgur and boiling water in a bowl and cover. Set aside to steam for 10 minutes.
- Meanwhile, combine beans, garlic, tomato paste, soy sauce, worcestershire sauce, chili powder, onion powder, pepper and salt in the bowl of a food processor. Process until fully combined - you will have a fairly smooth paste. Transfer mixture to a large bowl.
- Drain any remaining water from the bulgur and add it to the bean mixture. Add in the egg and bread crumbs and stir until everything is thoroughly combined. Allow mixture to stand for 30 minutes.
- Form the mixture into 6 patties. Either grill or pan-fry them to serve right away, or place them on a waxed paper-lined cookie sheet to freeze for later use.
- VARIATION: Form mixture into very small (about 2-inch) patties. Stuff these into tortillas or pita pockets or between slices of party rye. These make great tiny sandwiches for parties, bento boxes or little hands.
Loved these! I make meatless burgers fairly often and this is a wonderful, flavorful recipe that goes together very quickly. Made 6 generous patties, cooked on a hard anondized griddle without oil with no sticking. Thanks for sharing the recipe! Made for PAC Fall 2008.
I love making my own meatless burgers and thrilled to have this one in my collections. The recipe is easy to prepare and the results are great. The flavors are big and bold and combine quite well together, you don't need much in the way of fixings to send send your tastebuds zinging. My one quibble, and it is trivial, is that I would next time cut the cooked bulgur about 1/4 cup to get a firmer burger. Admittedly, this may be my own fault as I used coarsely ground oats in lieu of breadcrumbs in order to keep this consistent with the WW Core program. (PS, I made these in 1/2 hour, not 55 minutes so don't let the time stated stop you.)