One of the dinner time staples for many of my friends are frozen veggie burgers. I informally polled some moms to ask them why they like and make them so much, and the most common answers I got were "my kids love them", "they're easy to prepare", and, most frequently, "they're healthy". That last answer, is almost true. Compared to so many other prepared foods you can buy at the grocery, frozen veggie burgers do seem really healthy (and some brands are certainly better than others). The problem is that many of them are packed with sodium, additives and fillers. They also can be pretty expensive, with the "healthier" brands coming out a well over a dollar per burger.
This veggie burger recipe is nutritious, really easy to make and it freezes beautifully, so you get all the convenience and great taste of store bought brands, only these are healthier and much cheaper. And on those nights when you're in a hurry (doesn't that seem like every night!), you'll be glad that you had a few of these in the freezer all ready to heat up, pop in buns and chow down with your gang!
Veggie Burgers (Makes 4 Burgers or 8 Mini Burgers)
- 1/2 Cup Bulgur Wheat
- 1 Cup Water
- 1 15 Oz Can Pinto Beans, rinsed and drained
- 1/2 Cup Monterey Jack Cheese, grated
- 1/2 Cup carrot, grated
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1 Tbsp oil
Preparation1. 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 bulgur has cooked, place in a bowl and let cool.
3. Place the pinto beans in a food processor and pulse until finely chopped.
4. Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
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.
To Freeze: After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe directions for cooking.
Bread, Lettuce, Tomato, Ketchup, Mustard, Mayonnaise, Pickles