Wholesome Veggie Burgers

Name: Wholesome Veggie Burgers
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 140 grams bulgur; 454 grams can kidney beans, rinsed and drained; 6 teaspoons canola oil; 1 medium carrot, cut into 1/2-inch pieces; 80 grams cornmeal; 2 eggs, lightly beaten; 3 garlic cloves, halved; 12 whole wheat hamburger buns, split; 2 Tbsps Italian seasoning; 12 lettuce leaves; 81 grams old-fashioned oats; 40 grams coarsely chopped onion; 1 teaspoons pepper; 75 grams coarsely chopped sweet red pepper; 1 teaspoon salt; 12 slices sweet onion; 12 slices tomato; 39 grams chopped walnuts, toasted; 237 milliliters boiling water

Wholesome Veggie Burgers might be just the American recipe you are searching for. This recipe serves 12. This hor d'oeuvre has 311 calories, 12g of protein, and 9g of fat per serving. Head to the store and pick up eggs, pepper, walnuts, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 55 minutes. Users who liked this recipe also liked Best of Everything Veggie Burgers, Veggie Burgers, and Veggie Burgers.

Instructions

Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until most of the liquid is absorbed.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

Drain and squeeze dry if needed.

Place carrot and garlic in a food processor; cover and process until carrot is chopped.

Ingredients you will need

Carrot

Garlic

Equipment you will use

Food Processor

Add red pepper and onion; cover and pulse until red pepper is chopped.

Ingredients you will need

Red Pepper

Onion

Add beans; cover and process until mixture is chunky.

Ingredients you will need

Beans

In a large bowl, combine the eggs, oats, walnuts, Italian seasoning, salt, pepper, cornmeal, bulgur and carrot mixture; stir until mixture is firm (mixture will be sticky). Shape into 12 patties. Cover and refrigerate for at least 2 hours.

Ingredients you will need

Italian Seasoning

Cornmeal

Walnuts

Bulgur

Carrot

Pepper

Egg

Oats

Salt

Equipment you will use

Bowl

In a large nonstick skillet coated with cooking spray, cook four patties in 2 teaspoons oil for 3-4 minutes on each side or until lightly browned. Repeat with remaining patties and oil.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Serve on buns with lettuce, tomato and onion.

Ingredients you will need

Lettuce

Tomato

Onion

Roll

Equipment

Bowl

Food Processor

Frying Pan

Ingredients

Servings:

140grams

bulgur 454grams

can kidney beans, rinsed and drained 6teaspoons

canola oil 1medium

carrot, cut into 1/2-inch pieces 80grams

cornmeal 2

eggs, lightly beaten 3

garlic cloves, halved 12

whole wheat hamburger buns, split 2Tbsps

Italian seasoning 12

lettuce leaves 81grams

old-fashioned oats 40grams

coarsely chopped onion 1teaspoons

pepper 75grams

coarsely chopped sweet red pepper 1teaspoon

salt 12slices

sweet onion 12slices

tomato 39grams

chopped walnuts, toasted 237milliliters

boiling water

Recommended wine: Pinot Noir, Tempranillo

Veggie Burger works really well with Pinot Noir and Tempranillo. Since veggie burgers are usually lean, you'll want low to medium tannin wines. Pinot noir is a great choice. Another option is Spanish tempranillo, which pairs nicely with the earthy flavors you might have from beans, lentils, mushrooms, etc. You could try Cline Big Break Zinfandel. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.

Cline Big Break Zinfandel

The Big Break Vineyard, named for Big Break Road, which runs adjacent to the block, has traditionally produced one of our most powerful and individual lots of Zinfandel. An early ripener, Big Break Zinfandel is year in and year out among the first lots of grapes we pick. The combination of extremely sandy, well-drained soils; dry-farming; century old, head-trained vines and the unique band of cooling air from the San Joaquin and Sacramento Rivers that favors Oakleys best vineyard sites create a synergy of elements that is ideal for ripening Zinfandel and expressing the full character of the fruit. In fact, this block is situated only a few hundred yards from the bank of the San Joaquin River.