Monday, April 8, 2013

Veggie 'Burgers' {freezer friendly, makes 20}

Becca here with recipe I really hope you'll try!  I know "Veggie 'Burger'" probably isn't the first thing on your mind when it comes to a tasty meal, but I really think these are delicious, as do all of my kids, and they are a powerhouse nutritionally as well.  I saw this recipe in a library book, and used it as my inspiration. I'd gladly eat them for lunch any day.  You can, of course, serve them like a traditional burger, on a bun with your favorite burger toppings, but our favorite way to eat them is with a side of 5 minute guacamole to dip them in.  Bulgur is the grain used in these patties, something you may not be familiar with, but is easy to find for me locally at Harps or the natural foods store, both in the bulk bins and packaged.  Compared to rice, "bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals" and has a very neutral taste.  The burgers stick together well enough to pick up and eat if you desire to do so, and are an inexpensive (the 'healthier' veggie burgers I like to buy pre-frozen are over $1 each, and not even as nutrient-packed as these are!!) meal to keep in the freezer for a quick meal or snack.  Let me know what your family thinks of them, and your favorite way to serve them!  Cheese on top?  Dipped in ketchup?  Lots of possibilities!  Enjoy!

Veggie 'Burgers'
(makes about 20 patties, we usually eat 2 each)

1 cup bulgur
2 cups water
3 cups pinto beans (ones you've cooked from dry, or 2 cans, 15 oz. each, drained & rinsed)
1 cup shredded cheese (we like sharp cheddar)
1 cup grated carrot (about 3 medium carrots)
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon onion powder
2 Tablespoons oil, divided (I use coconut oil, butter, or olive oil)

Place bulgur and water in small sauce pan and bring to a boil.  Turn heat down to low, cover, and simmer 15-20 minutes, or until water is absorbed.

In a large bowl, combine bulgur, beans, cheese, carrots, salt, granulated garlic, and onion powder and stir to combine.

Put half of mixture into food processor or blender, and pulse until pureed.  Add back into remaining ingredients in large bowl, and stir to combine thoroughly.

Heat a portion of the oil in a large skillet or griddle (I cook half of the mixture at a time on my large cast iron griddle on the stove top, using 1 Tablespoon of oil for each batch).  Make patties out of the mixture, using about 1/4 cup of mixture for each (The mixture will be sticky, just work quickly and lightly with your hands, or scoop onto griddle with a 1/4 cup measuring cup and then gently pat with spatula to flatten), and place onto griddle to cook until golden brown, approximately 3-4 minutes on each side.  When done, remove and let cool for a couple of minutes before serving.  Enjoy!!

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