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5.0 from 6 votes

Bulgur Burger Recipe

Ready to up your burger game? Then try this Vegan Bulgur Burger recipe. Most vegetarian burgers are made with a bean base. This recipe is different because it is made by using bulgur wheat, lentils, cashews, and mushrooms as a base instead of your usual beans. Make a batch enjoy some and freeze the rest for later.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 burger patties
Calories: 383 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 3/4 cup dried green lentils picked over and rinsed.
  • 2 teaspoons kosher salt + more as needed
  • 3/4 cup coarse bulgur wheat
  • 2 cups of vegetable stock
  • 2 tablespoons olive oil plus more for cooking burgers
  • 2 medium onions chopped finely
  • 1 celery rib chopped finely
  • 3 garlic cloves minced
  • 1 pound button or cremini mushrooms sliced 1/4 inch thick
  • 1 cup raw cashews
  • 1/3 cup vegenaise
  • 2 cups regular bread crumbs
  • ½ teaspoon black pepper freshly ground
  • 12 whole grain hamburger rolls
Optional Burger ingredients
  • 1 sliced tomato
  • salad greens
  • ½ sliced red onion

Instructions

    Cup of Yum
  1. Place lentils, 1 teaspoon salt, and 3 cups of water into a saucepan and bring it to a boil over medium-high heat. Once boiled, reduce heat to medium-low and let it simmer, uncovered, for about 25 minutes. Stir it occasionally. Strain it through a fine-mesh strainer, transfer to a bowl and set it aside to cool.
  2. Meanwhile, place the vegetable stock and 1/2 teaspoon salt in a saucepan and bring it to a boil. Stir in the bulgur, cover the lid and take it off the heat. Let it sit for 20 minutes until all the water is absorbed by the bulgur. Drain it in a fine mesh strainer to get rid of the excess water, if there is any left. Place it in a small bowl and set it aside.
  3. Heat 1 tablespoon of olive oil in a large non-stick skillet pan over medium heat and add onions, celery, and garlic. Stirring occasionally, until the vegetables are softened and lightly browned, for 10 minutes. Off the heat, let it cool for 10-15 minutes. Wipe the skillet with a paper towel, no need to wash.
  4. Heat 1 tablespoon of olive oil, in the empty skillet over high heat. Add the mushrooms and cook, stirring occasionally, for 10 minutes or until they are softened. Drain and set aside and cool for 10 minutes.
  5. While lentils, bulgur wheat, and veggies are cooling, place the cashews in a food processor. Process them until they are finely chopped, for 12-15 pulses. Do not over pulse, they may turn into cashew butter. Do not wash the bowl of the food processor.
  6. Place lentils, bulgur, vegetables (onion mixture and mushrooms), cashews, bread crumbs, vegan mayo, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Give it a mix.
  7. Place ¼ of the mixture into the food processor and pulse until it is coarsely chopped, between 15 and 20 pulses, stopping the machine and scraping the sides of the bowl a few times. Transfer it to a large bowl and repeat the same process for the rest of the mixture.
  8. Divide it into 12 portions (about ½ cup each) and shape them into burgers, about 4 inches in diameter. (I used my clean hands to do this) Place them on a baking dish lined with parchment paper.
  9. To cook, heat 2 tablespoons of olive oil in a 12-inch non-stick skillet over medium-high heat. Cook 3-4 burgers at a time, 4 minutes on each side until they are brown. Repeat the same process for the rest of the burger patties.
  10. As you are cooking the burgers, you can put them in low heat (250 F degrees) oven to keep them warm. I warmed the burger buns in the oven while I was cooking the burger patties as well.
  11. To build your burger, place a slice of tomato on a bottom burger bun. Top it off with a bulgur wheat patty, salad greens, and sliced red onion. If using garnish it with my cucumber yogurt or tahini sauce. Put the top bun on and serve.

Notes

  • : It is crucial to drain your vegetables to remove the excess liquid to ensure that the patties will cook without cracking throughout. After you make the patties, if you feel like they are still too moist, place them on a sheet of paper towel and let it absorb some of the liquid. 
  • : Although I gave my suggestions for seasoning, it is important to taste the mixture before forming and cooking the patties. Add a little salt or black pepper as needed until it meets your preference.
  • Be sure to allow the patties to come to room temperature before transferring to an airtight container. Store for up to four days in the refrigerator. 
  • : Allow the patties to come to room temperature before storing. Layer the patties with small squares of parchment paper in between to avoid them from sticking together. Store in an airtight container for up to 2 months in the freezer.
  • Drain Vegetables: It is crucial to drain your vegetables to remove the excess liquid to ensure that the patties will cook without cracking throughout. After you make the patties, if you feel like they are still too moist, place them on a sheet of paper towel and let it absorb some of the liquid. 
  • Taste for Seasoning: Although I gave my suggestions for seasoning, it is important to taste the mixture before forming and cooking the patties. Add a little salt or black pepper as needed until it meets your preference.
  • Storage: Be sure to allow the patties to come to room temperature before transferring to an airtight container. Store for up to four days in the refrigerator. 
  • Freezing: Allow the patties to come to room temperature before storing. Layer the patties with small squares of parchment paper in between to avoid them from sticking together. Store in an airtight container for up to 2 months in the freezer.

Nutrition Information

Calories 383kcal (19%) Carbohydrates 51g (17%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 964mg (40%) Potassium 500mg (14%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 213IU (4%) Vitamin C 4mg (4%) Calcium 86mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 12burger patties

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 51g 17%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 2g 10%
Sodium 964mg 40%
Potassium 500mg 11%
Fiber 9g 36%
Sugar 7g 14%
Vitamin A 213IU 4%
Vitamin C 4mg 4%
Calcium 86mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.