Bulgur-Cashew Veggie Burgers with Spicy Aioli
- Prep Time 0:45
- Cook Time 0:15
- 7 Comments
I love, love, love nutty, high-fiber bulgur. Such a great alternative to brown rice or couscous, and so versatile! Here, I use it as a base for these healthy veggie burgers. Tuck them into pita pockets, serve them on whole wheat buns or do like I do and eat them on their own, topped with spicy aioli and a few slices of fresh tomato.
- 1 tbsp extra virgin olive oil, plus more for grill Pantry
- 1 onion, finely chopped, divided 0.50
- 1/2 cup uncooked bulgur $3 for 14 oz.
- 1 tbsp soy sauce Pantry
- 1/2 cup raw cashews $2.50 for 8 oz.
- 4 cloves garlic, minced, divided Pantry
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
- 1 tsp ground cumin $1.50 for 1 oz.
- 1 cup canned pinto beans, rinsed and drained $1 for a 14-oz. can
- 1/3 cup frozen green peas $1.50 for a 10 oz. bag
- 1/4 cup bread crumbs $1.50 for 14 oz.
- salt and pepper to taste Pantry
- 1/4 cup mayonnaise (light is fine) Pantry
- 1 jalapeño, seeded, minced $0.25
Total Cost of Ingredients $12.75
Heat olive oil in a medium pot over medium heat. Add onion and cook for 1-2 minutes, just until translucent and fragrant. Add bulgur and 1 cup of water and cook, covered, over low heat until water is absorbed, 10-12 minutes. Stir in soy sauce.
Place bulgur mixture, cashews, 2 cloves of the garlic, cilantro and cumin in a food processor and pulse, just until blended. Transfer to a mixing bowl.
Mash beans with the back of a fork so they are soft but slightly chunky and stir into bulgur mixture. Add the remaining onion, the peas, the bread crumbs and salt and pepper to taste. Mix well.
Form rounded 1/2 cups of mixture into 4 patties. Chill for at least 20 minutes, or as long as over night (this is the key—if you skip this step the burgers will crumble).
While the burgers chill, whisk together the remaining garlic, the mayonnaise and the jalapeño. Season with salt and pepper to taste and set aside.
Brush a grill or grill pan with olive oil and heat over medium heat. Grill the burgers for 4-5 minutes on each side, or until charred and lightly crisp on the outside.
Serve on buns if desired (I like them on their own, with greens), topped with the aioli and tomato slices. Serve immediately.
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What They're Saying
Michelle, on Jan 7, 06:52 AM, wrote:
This sounds so yummy. I’m looking over the ingredients and I already have most everything I need. My husband would never go for a veggie burger but I’m going to make them anyway and pack them for lunch!
BTW, I read you daily but almost never comment. I really love how creative your cooking is. You inspire me. :)
Jill Lucas, on Jan 8, 03:00 PM, wrote:
Gabi, these burgers are awesome! Love the idea of adding nuts to nutty bulgur. Not sure I follow how to divide the onions, though. I wound up cooking them all up front. I served with tadziki instead, using cilantro instead of dill.
Robostir, on Jan 12, 06:50 AM, wrote:
What a great twist to a regular veggie burger! I think spicy aioli sounds wonderful!
Kiffanie, on Feb 10, 10:26 PM, wrote:
So after your suggestion earlier this week, I tried substituting kasha in this recipe. While it was tasty, they crumbled even though I chilled them for a couple hours. :( I’m new to the veggie burger ratio, it is wet or dry ingredients that I need to alter to assure patty formation?
Allan, on Aug 15, 07:17 AM, wrote:
I modified the recipe a bit and made them Southwest style. I used black beans and made the spicy aioli with fresh roasted Hatch green chiles. Very tasty!
Live Streaming, on Oct 13, 07:52 AM, wrote:
This is worth it to read. Thank you for your hard work and for sharing good ideas to all your readers.
Craigs Yard Ornaments Regina SK, on Apr 14, 02:19 PM, wrote:
Thank you for your good work! Keep on inspiring us and we enjoy reading your posts.