White Bean Bulgur Burgers

White Bean Bulgur Burgers

No ‘fowl play’ these turkey-inspired burgers are made with beans!

Fowl-free White Bean and Bulgur Burgers, inspired by the terrifying wild turkeys that occasionally visit our farm. These birds are just about as tall as me, so if I need to go outside while they are around I take a hockey stick with me. Thankfully, they don’t even try to get me.

While the turkey’s turkey-on tonight, we enjoy these delicious burgers with a (not so) Secret Sauce.

White Bean Bulgur Burgers

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Ingredients Method

Ingredients
  

White Bean Bulgur Burgers
  • 1 cup cooked bulgur
  • 2 flax eggs mix 4 tbsp of ground flax with 5 tbsp water, let sit for 5 minutes
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 19 oz can white beans rinsed and drained
  • 1/2 cup walnuts chopped
  • 1 cup cremini mushrooms chopped
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 pinch dried thyme
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 cup panko bread crumbs
  • 3 tbsp lemon juice
Secret Sauce
  • 1/2 cup plant-based mayonnaise Veganaise or Hellmann's Vegan
  • 1 tsp ketchup
  • 2 tsp diced pickles
  • 2 tsp diced onions
  • 1 tsp dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp hot sauce I used Frank's Red Hot
  • salt and pepper to taste

Method
 

White Bean Bulgur Burgers
  1. Heat olive oil in large cast iron skillet over medium high heat. Add onions and 1/4 tsp salt and cook, stirring frequently until the onions are lightly browned, about 5 minutes.
  2. Add walnuts and cook, stirring occasionally, about 3 minutes.
  3. Add mushrooms, garlic, black pepper, and spices. Cook, stirring frequently until the mushrooms are cooked through.
  4. Stir in white beans and cook for about 2 minutes. Remove from heat and stir in bread crumbs and lemon juice. Taste and adjust seasoning, adding a bit more salt and pepper.
  5. Transfer mixture to food processor, add flax egg and pulse until the mixture comes together.
    Form mixture into patties (I made 6 thin burgers, since I wanted double patties, big mac-style.) Make thicker patties if you prefer.
  6. Heat oil in the cast-iron skillet over medium-high heat and pan-fry patties in batches, adding more oil as needed. Flip, and let cook until they are nicely browned on both sides.
Secret Sauce
  1. Combine all ingredients in a small bowl.
Serve with lettuce, pickles, tomatoes, onions or any of your favourite burger toppings.

    Homemade Veggie Burgers Will Always Be Way More Awesome Than Store-Bought Veggie Burgers

    In all honesty, I don’t think I have ever enjoyed a store bought frozen veggie burger. There, I said it. NBD (no big deal, as the kids say). Lucky for us, veggies burgers are easy to make, and the possible combinations of veggies, legumes and beans are nearly unlimited. We could eat a different kind of burger everyday of the week!

    At the time of this writing, I am just beginning to add my recipes to this website, I can offer you two other burger recipes:

    Zucchini Bean Burgers (With Red Cabbage Slaw & Spicy Mayo)

    Roasted Sweet Potato & Black Bean Burgers

    FIND US ON INSTAGRAM:  Follow our journey of restoring a rundown farm, garden to table recipes, farm stories and life as new parents on Instagram: nixon_farm

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    Filed Under: Recipes, Whole Food Plant Based
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