EASY VEGGIE BURGERS
These easy meatless burgers are prepared with bulgur wheat, canned pinto beans, grated carrots, and Swiss cheese. Cook the patties in a skillet and serve on buns for a tasty and protein-packed vegetarian meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse pinto beans until coarsely chopped. Add beans to bulgur, along with Swiss cheese, carrots, scallion, and egg. Season with salt and pepper; mix well.
- In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with sprouts and avocado slices.
Nutrition Facts : Calories 496 g, Fat 21 g, Fiber 13 g, Protein 18 g
TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
- Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
- Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.
HEALTHY CHILI BEAN AND BULGUR BURGERS
Don't let these veggie burgers fool you: They may look like fried-chicken sandwiches, but they're actually packed with plant protein and fiber and flavor! We love the simple broiler method for cooking the patties. A light coating of cooking spray makes the outside come out nice and crunchy.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely.
- Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chili oil cool to room temperature.
- Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.
- Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick.
- Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Broil until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more.
- Halve, pit and slice the avocado. Put each patty on a muffin bottom and sprinkle with additional cheese if using; top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin top.
BULGUR VEGGIE BURGER
This recipe is a modified version from this month's Gourmet Magazine (June 2008). The burgers can be prepared on the grill or in a skillet. If you don't want to use a food processor, you can simply chop the onions finely and mash the beans and walnuts together before mixing in everything else by hand. Uncooked patties can be chilled, covered, up to 4 hours.
Provided by blucoat
Categories Lunch/Snacks
Time 50m
Yield 4 burgers
Number Of Ingredients 11
Steps:
- Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
- Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
- Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
- While patties chill, stir together mayonnaise, zest, and juice.
- GRILL DIRECTIONS: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
- STOVETOP DIRECTIONS: Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
Nutrition Facts : Calories 301.3, Fat 18.6, SaturatedFat 2, Sodium 561.4, Carbohydrate 28.5, Fiber 8, Sugar 1.8, Protein 9.6
BULGUR BURGERS WITH AVOCADO MAYO
I wanted veggie burgers to do on the grill one night, but I didn't have ingredients for some and a lot said they fell apart easily. This is my concoction, posted for safekeeping, because they turned out better than I thought.
Provided by Jmommy209
Categories Grains
Time 25m
Yield 9 patties, 6-9 serving(s)
Number Of Ingredients 20
Steps:
- Pour the water and the bulgur in a medium pot. Bring to a boil, simmer 5 minutes, or until the water is mostly evaporated, turn it off. Transfer the bulgur to a large bowl.
- Shred the carrots, zucchini, onion and garlic cloves in a food processor.
- Heat 1 tbsp of the olive oil in a pot (I used the same one as for the bulgur). Saute the shredded vegetables about 5 minutes, until soft.
- Add the dried rosemary, salt, pepper, onion and garlic powders. Saute 1 minute more.
- Mix the veggies and the bulgur together in the large bowl. Add the flax seed, bread crumbs, oats and eggs. Mix them well.
- Transfer 2/3 of the mixture to a food processor. Process for about 45 seconds, until it's almost a paste.
- Combine the bulgur left in the bowl with the processed mixture. Form into patties.
- Put the patties in the freezer for 30 minutes or so, long enough for them to be firm, but not fully frozen.
- Brush one side of the patties with olive oil. Place the patties, oiled side down on the hot part of the grill. Brush the other side with olive oil as well. Grill 4 minutes per side.
- For the avocado mayo: combine the avocado, mayo and juice of the lemon. Mix with a fork until smooth. Salt and pepper to taste.
Nutrition Facts : Calories 332.8, Fat 17.1, SaturatedFat 2.8, Cholesterol 71.8, Sodium 541.5, Carbohydrate 39.4, Fiber 9.7, Sugar 3.5, Protein 9.2
TASTY BULGAR BURGERS WITH LIME MAYO
A tasty veggie burger with a southwest flair. Can sub black beans for the pinto and use just about any nut in place of the walnuts. From Gourmet
Provided by jl_browning
Categories Grains
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in olive oil until the onions are nice and carmel in color.
- In a separate saucepan cook bulgar in the water until all the liquid has been absorbed.
- Then combine all of the ingredients in a food processor and blend until smooth. You may want to pulse walnuts on their own first then add remaining ingredients to get a smoother texture.
- Line a cookie sheet with wax paper and brush with olive oil. Using wet hands, form patties and place on wax paper Brush tops of patties with a little oil.
- Chill in refrigerator a few hours until good and cold, about 3 - 4 hours.
- In a separate bowl combine all of the dressing ingredients and chill until ready to use.
- Grill or pan fry until heated through, flipping once. They can be crumbly so flipping often will cause them to fall apart.
- Serve on whole wheat buns with lime mayo and your favorite burger toppings.
Nutrition Facts : Calories 281.6, Fat 15.7, SaturatedFat 1.8, Cholesterol 2.5, Sodium 326.3, Carbohydrate 28.4, Fiber 8.5, Sugar 2, Protein 10.1
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