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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.3
  • Total Fat: 16.8 g
  • Cholesterol: 53.1 mg
  • Sodium: 269.6 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 11.5 g
  • Protein: 12.5 g

View full nutritional breakdown of Veggie Burgers calories by ingredient
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Veggie Burgers

Submitted by: SHARONCN

Introduction

From marthastewart.com
A good, mild-tasting veggie burger.
I'm sure you could sub 1 cup of cooked brown rice for the bulgur.
From marthastewart.com
A good, mild-tasting veggie burger.
I'm sure you could sub 1 cup of cooked brown rice for the bulgur.

Number of Servings: 4

Ingredients

    1/2 cup med grind bulgur
    salt and pepper
    1 can pinto beans, rinsed and drained
    1/4 cup plain dried bread crumbs
    4 scallions, thinly sliced
    1 large egg
    1 large carrot, coarsely grated
    1/4 tsp cayenne pepper
    2 tbsp tahini
    3 tbsp veg oil

Directions

In a medium bowl, mix bulgur with 1/4 tsp salt and 1 cup boiling water. let sit til bulgur is tender but still slightly chewy, about 30 min. Drain in a fine mesh sieve, pressing to remove liquid.

Place beans in med bowl; mash until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Seasonwith salt and pepper. Mix to combine. Form into 4 patties, about 1 inch thick.

In a large skillet, heat oil ove med-low. Cook patties until browned and firm, 5 to 8 min per side. Serve on English muffins with tahini mayo and lettuce.
Tahini Mayo: 1/2 c light mayo, 1 to 2 tbsp lemon juice, 1 tbsp tahini, salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user SHARONCN.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • This is a good recipe. I didn't have bulgar so I used rice and the came out fine. Very tasty, thanks for the recipe. - 1/14/10

    Reply from SHARONCN (1/16/10)
    Thank you. I'm glad you liked it. Haven't made it in awhile but you encourage me to go back to it.


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