Saturday, July 24, 2010

Veggie Burgers

These also came from They turned out SO good, but I have to say they took quite a long time to cook. I doubled the batch and it took me over an hour to fry them all up. However, it made 25 of them- 20 of them which I put in the freezer for future meals- so when you look at it that way, an hour isn't that long.


1/2 Cup Bulgar Wheat
1 Cup Water
1 15 Oz Can Pinto Beans, rinsed and drained
1/2 Cup Cheese, grated (we used goat cheese- this can be optional)
1/2 Cup Carrot, grated
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Tbsp Oil

Accompaniments: Bread, Lettuce, Tomato, Ketchup, Mustard, Mayonnaise, Pickles

1. Place the Bulgar wheat and water in a pot. Bring to a boil, then reduce to a simmer and cover for 13 minutes.
2. After the Bulgar has cooked, place in a bowl and let cool.
3. Place 1 can of rinsed and drained pinto beans in a food processor and puree.
4. Add the pureed beans, cheese, carrot, salt, garlic and onion powder to cooked Bulgar and mix thoroughly.
5. Form into patties.
6. Heat oil in a large saute pan over medium heat and cook the burgers for 3 minutes on each side.
7. Serve with accompaniments.

* Patties can be frozen on a baking sheet for one hour and placed in a large zipper bag or individually wrapped and frozen. Defrost, then cook.

1 comment:

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