Veggie Burgers

 This recipe makes a lot of burgers (about 10-12) and the patties freeze really well. I usually make them ahead of time and freeze them and they thaw fairly quickly. Highly recommended to serve with some kind of sauce like a tahini sauce or tzatziki or sriracha mayo or Peruvian green sauce (see recipe)  to punch up the flavor a bit and add some moisture.

 

2/3 cup medium-grind bulgur, rinsed

1 1/2 c boiling water

1/2 t salt


1 large raw beet (8 ounces), peeled and grated coarsely

3/4 cup walnuts

1/2 cup fresh basil leaves


3 garlic cloves, minced


2 cups cooked pinto beans

1/4 cup mashed sweet potato - this is just something sticky to hold it together

1 tablespoon whole-grain mustard


1 1/2 cups panko

1/4 cup vegetable oil

 

1.      In a large bowl, mix bulgur, salt, and water and let it sit 15-20 minutes until it’s tender. Drain it if there’s any water that’s not absorbed.

2.      Meanwhile, pulse beet, walnuts, basil, and garlic together in a food processor until they are finely chopped, scraping down sides of bowl as needed. Add beans, sweet potato, mustard, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until well combined

3.      Transfer mixture to the large bowl with the bulgur and stir. Add in panko and stir. Divide mixture into 10-12 equal portions and pack into patties.

At this point you can cook them like a regular burger by adding the oil to a frying pan and sautéing until they’re nicely browned, or freeze them in a single layer on a parchment-lined cookie sheet and then bag them up to store in your freezer. They CAN be grilled but make sure to oil your grill.