Name: Best Veggie Burgers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 burgers
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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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 mixture into 4 equal patties.

Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.

Place burgers on buns with desired toppings and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Bulgur Wheat 🌾
Lightly toast the bulgur wheat in a dry skillet for 2-3 minutes before adding water to intensify its nutty flavor and improve texture in your patties.
Chill Your Patties Before Cooking 🧊
Refrigerate formed veggie burger patties for at least 30 minutes (or up to 24 hours) to help them hold together better and prevent crumbling during cooking.
Pulse Beans for Better Texture 🫘
Use a food processor to pulse the pinto beans rather than mashing them completely—this creates a chunky texture that gives the burger more structure and mouthfeel.
Grate Your Vegetables Fine 🥕
Finely grate the carrot and red onion, then squeeze out excess moisture with a clean kitchen towel to prevent soggy burgers and ensure proper binding.
Sear Then Gentle Cook 🔥
Start with high heat for 3-4 minutes per side to create a golden crust, then reduce to medium-low and finish cooking through gently to prevent the exterior from burning while the interior cooks.