Meatless Meals: Homemade Veggie Burgers

These veggie burgers are bold and satisfying, with a surprisingly complex flavor.

| November 2010 Web

  • Full of super-healthy ingredients like walnuts, bulgur, and pinto beans, and flavored with Middle Eastern spices, these veggie burger patties have good texture and a dynamic taste.
    Photo By Miki Duisterhof and Patrick Tregenza, Courtesy Workman Publishing

The following is an excerpt from The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman (Workman Publishing, 2010). The excerpt is part of chapter 5: Vegetarian Entrées. 

Homemade Veggie Burgers
Makes 6 burger patties; serves 4 to 6 

If your mission is to eat more meatless meals, this recipe is a very good starting point. These veggie burgers are bold and satisfying, with a surprisingly complex flavor. Full of super-healthy ingredients like walnuts, bulgur, and pinto beans, and flavored with Middle Eastern spices, the patties have good texture and a dynamic taste. The egg whites can be eliminated if you wish: The mixture will taste the same but the texture of the burger will be a bit heavier. The burger patties do need to be refrigerated until they are completely chilled before cooking, for at least 4 hours, so be sure to plan accordingly.

I enjoy these with a side of Yogurt Sauce with Red Onion and Cucumber. You can sandwich the burger and sauce in a whole wheat pita, or serve the burgers on whole wheat buns with lettuce, tomatoes, and red onion slices.



1/2 cup bulgur wheat
1 1/2 teaspoons salt 
1 1/2 cups walnut pieces 
2 large garlic cloves, peeled 1 cup (packed) fresh cilantro leaves
2 cups cooked pinto beans, rinsed and drained if canned
3 tablespoons soy sauce
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 large egg whites
2 tablespoons canola oil
Yogurt Sauce with Red Onion and Cucumber (recipe follows), for serving (optional)

1. Place the bulgur, 1 cup water, and 1/2 teaspoon of the salt in a saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the water has been absorbed, 10 to 15 minutes. Let the bulgur cool for 10 minutes.



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