I’m off! Tomorrow I leave for a couple weeks of vacation in my lovely Texas Hill Country, so follow my instagram for daily tastes from Texas! Meanwhile, I’ll leave you with my new favorite veggie burger recipe. The delightful combination of beets, beans, walnuts and bulgur results in a tasty burger with a beautiful color and great texture.
Beet and Bulgur Burger
- 1 diced onion
- 2 cups (250 g) cooked, diced beets
- 2 1/2 cups (400 g) pinto beans, cooked (canned is fine)
- 2 tablespoons water
- 1 egg
- 1 teaspoon Dijon mustard
- 2 1/3 cup (400 g) bulgur wheat, cooked
- 3/4 cup toasted, chopped walnuts
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1/2 cup (60 g) instant mashed potato flakes
- scant 1 cup bread crumbs
- 3 ripe avocados
- 8 hamburger buns
- optional condiments
- sprouts or other garnishes
Sauté the onion in a tablespoon of oil for about 5 minutes, set aside.
Blend the cooked beets and beans with the water, egg, mustard and half the cooked onions; set aside.
Transfer the mixture to a wide bowl, add the rest of the onion, the cooked bulgur, diced nuts, salt, soy sauce and instant potato flakes. Stir well, then add the bread crumbs (just enough to create a dense mixture that you can easily form into patties).
Form the mixture into 8 to 10 hamburgers, pressing firmly with your hands to compact each patty. Brush each patty with olive oil before cooking them on a non-stick skillet over medium heat. Cook for 5 minutes per side.
Cut the buns and toast slightly if desired. Build your burger with smashed avocado, sprouts and other garnishes at will. Serve hot.