Veggie Burgers (Makes 4 Burgers or 8 Mini Burgers)

Prep Time: 20 mins Cook Time: 6 mins

nut free

dairy free


  • 1/2 cup bulgur wheat
  • 1 cup water
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1/2 cup monterey jack cheese, grated
  • 1/2 cup carrot, grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon oil


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.


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