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Bulgur Based Burgers

May 9, 2011

Bulgur Burger with Slaw

With the weather turned warm and sunny, and thoughts of summer barbeques on the brain, Fred and I were inspired to make veggie burgers. After months of winter grains, gratins and galettes, it was time for a meal that tasted of the warmer months. We tend to play around with different recipes and techniques each time we make veggie burgers, but these were so easy and delicious they might just make their way into our regular rotation.

 Ray's Mustard on Challa Bun Awaiting Bulgur Burger

We topped these bulgur-based burgers with homemade coleslaw  and served them on toasted challa rolls. Add a side salad, chips and a cold beer and you have the perfect meal to enjoy on the porch (or at least with the windows wide open). I put Raye’s Mustard on mine, because any excuse to break out this old fashioned mustard gets me excited!

What makes Raye’s so fantastic? Let me count the ways… “While most modern mustards are either cooked or ground by high speed technology, Raye’s maintains the traditional cold grind process that preserves the volatile taste qualities of the whole seeds, natural herbs and spices. The resulting flavor experience comes in part from the heightened awareness of taste as the mustard stimulates the taste buds… Located in Eastport, Maine – the nation’s eastern-most city – Raye’s Mustard Mill is North America’s last remaining traditional stone-ground mustard mill. Four generations of the Raye family have been grinding mustard on the rock-bound coast of Maine since 1900, when 20-year old J. Wesley Raye, the son of a sea captain, founded the business in the family smokehouse to produce mustard for Maine’s burgeoning sardine industry.” 

To sum it up, it’s real mustard, made relatively locally, with a cool story involving a sea captain!

Raye's Mustard


 We highly encourage you to make enough both for your meal and to freeze and reheat later. If you plan to do this, make the burgers that will be immediately consumed as directed below and then add a tablespoon or three of ground flax, or some extra breadcrumbs to the batter to achieve a slightly drier texture before cooking the ones you will freeze. The process of freezing and reheating the burgers will add moisture to them, which can lead to crumbling burger disasters if not preempted. See photo below for such a disaster!

 Crumbling Bulgur Burger on Salad

Bulgur Based Burgers


            Makes 8 good sized burgers

1 cup bulgur

2 cups boiling water

1 cup canned white beans, well-drained

2 garlic cloves, minced

¼ c shallots, minced

5 Tbs finely chopped roasted cashews

1 cup shredded carrots

1 cup fresh spinach, cut into thin ribbons

8 scallions, green and white parts, finely chopped

1 tsp salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

3 eggs

1 cup whole-wheat breadcrumbs (regular will work just fine too)

olive oil


Combine bulgur and boiling water in a heatproof bowl. Cover and let soak for 30 minutes.

In a large bowl, mash white beans into a paste with a potato masher. Mix in cashews, garlic, shallots, carrots, spinach, scallions, salt, pepper, paprika, and eggs until combined, followed by the breadcrumbs and bulgur and mix well. Form into 4-inch patties.

Heat oil in a skillet over medium heat. Cook the patties for 4 minutes, then flip and cook for 3 minutes more or until heated through and golden brown.

Serve on a bun or fresh salad. Suggested Toppings: coleslaw, mustard, melted cheese,  guacamole, chipotle mayo, classic burger toppers.

If freezing, cook as directed above, let cool and then place in freezer bags separated by sheets of parchment paper.

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