Bulgur Burgers
Few sandwich recipes are as satisfying as a well-made Bulgur Burgers. The star here is 0.5 cups bulghur, supported by a short list of everyday ingredients. It is naturally vegan and vegetarian, so it suits mixed tables without any substitutions. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 45 min
- Total 45 min
- Serves 68
- Level Hard
Ingredients
- 3 cup Water
- 2 clove Garlic
- 1 0.5 cups bulghur
- 2 tbsp Vegetable Oil
- ½ cup Chopped Scallions, chopped
- ½ cup Carrots, grated
- ¼ cup Parsley, chopped
- ¼ cup Tahini
- 2 tbsp Tomato paste
- 2 tbsp Soy Sauce
- 1 tsp Dijon Mustard
- 1 dash Black Pepper
Method
- Bring the water to a boil.
- While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.
- Add the boiling water to the skillet. Return to a boil, cover, and reduce heat to low.
- Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.
- When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.
- Cook the patties in a lightly-oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes at 375 °F (190 °C).
Tips for the best Bulgur Burgers
- Keep the simmer gentle. A hard boil toughens 0.5 cups bulghur and drives off the liquid too fast.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Bulgur Burgers ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Bulgur Burgers recipe medium to make?
It is rated medium: 12 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
How long does Bulgur Burgers take to make?
About 45 minutes in total — roughly under an hour of preparation and 45 minutes of cooking.
How many people does this Bulgur Burgers recipe serve?
As written it serves 68. The quantities scale up or down in a straight line, so double everything for 68×2.
Is Bulgur Burgers vegan?
Yes — this version is vegan and vegetarian as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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