Veggie Burgers (Makes 4 Burgers or 8 Mini Burgers)

Prep Time: 20 mins Cook Time: 6 mins

nut free

dairy free

Ingredients

  • 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

Preparation

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 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.

Accompaniments

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