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White Bean Bulgur Burgers

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 2

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

Instructions
 

White Bean Bulgur Burgers

  • 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.
  • Add walnuts and cook, stirring occasionally, about 3 minutes.
  • Add mushrooms, garlic, black pepper, and spices. Cook, stirring frequently until the mushrooms are cooked through.
  • 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.
  • 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.
  • 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

  • Combine all ingredients in a small bowl.

Serve with lettuce, pickles, tomatoes, onions or any of your favourite burger toppings.