These Veggie Burgers hit the spot and even satisfy that burger craving for meat eaters. A total win win!
Every since Kenya declared that he was a vegetarian months ago I’ve had to retool our meals a bit. Luckily our family loves vegetarian food as both my husband and I have been vegan or vegetarian at some point in our adulthood, but it’s interesting watching the mind of an 8 year old who’s try committed to this lifestyle at such a young age. Even when we were on vacation a few weeks and I went to squash a horse fly he protested and made me give him the fly swatter. He’s never been a huge meat lover, but now he’s become an animal activist on top of it. It’s actually adorable to watch.
One of the dinner time staples for many of my friends are frozen veggie burgers. I informally polled some moms to ask them why they like and make them so much, and the most common answers I got were “my kids love them”, “they’re easy to prepare”, and, most frequently, “they’re healthy”. That last answer, is almost true. Compared to so many other prepared foods you can buy at the grocery, frozen veggie burgers do seem really healthy (and some brands are certainly better than others). The problem is that many of them are packed with sodium, additives and fillers. They also can be pretty expensive, with the “healthier” brands coming out a well over a dollar per burger.
This veggie burger recipe is nutritious, really easy to make and it freezes beautifully, so you get all the convenience and great taste of store bought brands, only these are healthier and much cheaper. And on those nights when you’re in a hurry (doesn’t that seem like every night!), you’ll be glad that you had a few of these in the freezer all ready to heat up, pop in buns and chow down with your gang!
This Tuesday, I’m bringing back one of our favorites in this Veggie Burgers Video. We’ve never stopped loving or making them, but I’ve been trying to focus on making old favorites that are fully of protein and also really easy to make. Serve them with Grilled Lemon Asparagus and Cinnamon Sweet Potato Fries and you’ve got one of my favorite meals.
- 1/2 cup bulgur wheat
- 1 cup water
- 1 15 ounce can pinto beans, rinsed and drained
- 1/2 cup monterey jack cheese, grated
- 1/2 cup carrot, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon oil
- Place the bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
- After the bulgur has cooked, place in a bowl and let cool.
- Place the pinto beans in a food processor and pulse until finely chopped.
- Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
- Form into patties.
- Heat oil in a large saute pan over medium heat and cook the burgers for 3 minutes on each side.
- Serve with accompaniments.
- To Freeze: After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe directions for cooking.