Veggie Burgers
These Veggie Burgers hit the spot and even satisfy that burger craving for meat eaters. A total win win!
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 260kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Cholesterol: 15mg | Sodium: 700mg | Fiber: 7g | Sugar: 1g
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