Great Gardenburgers Recipe #62569
I collect veggie burger recipes and this is a little different from the others I have. Feel free to use other veggies. if you like! These can be frozen. Serving suggestions: Serve with grilled onions, grilled portabella mushroom slices, and mixed greens, or, burger style with ketchup
by Sharon123
28 min | 20 min prep
SERVES 8
- 3 tablespoons olive oil (or veg. oil)
- 1/2 large onion, finely diced
- 1/4 cup mushroom, chopped
- 1 1/4 cups vegetable stock
- 1 cup coarse bulgur
- 1 (15 ounce) can chickpeas, drained and rinsed
- 4 ounces frozen peas and carrots (optional)
- 1 pinch kosher salt
- 1/4 cup grated mozzarella cheese
- taco seasoning (or seasoning of your choice)
- Put olive oil in a ten-inch non stick frying pan and heat.
- Put onions and mushrooms into pan and sauté for about 5 minutes,just until cooked slightly.
- Pour onions and mushrooms into a 3-quart sauce pot with the vegetable stock and bring to a boil.
- Add bulgur, chickpeas, and frozen vegetables, stir until combined.
- Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed.
- Remove pot from heat.
- Using a potato masher or spoon back, mash ingredients together making sure all chickpeas get smashed.
- At this point you may add a little seasoning of your choice (I use 1 tbs taco seasoning).
- Form into 8 burger patties.
- Lightly coat the 10-inch non stick pan with cooking spray (or a few more tbs of the olive oil) and turn heat to medium.
- Place all burgers in pan when hot and cook 2 to 3 minutes per side or until heated through and golden.
- Optional: Fold in 1/4 cup grated mozzarella (or cheese of your choice) to mashed bulgur mixture before forming into burgers.
- To freeze: Flash freeze on a cookie sheet uncooked until solid.
- To heat: Thaw in the refrigerator then cook per directions.
- Enjoy!
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5 stars