Bulgur Burger Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based burger patties made from bulgur, lentils, mushrooms, and cashews instead of beans. Hearty and nutty, they freeze well and can be served on buns with fresh toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup dried green lentils picked over and rinsed.
- 2 teaspoons kosher salt + more as needed
- 3/4 cup coarse bulgur wheat
- 2 cups of vegetable stock
- 2 tablespoons olive oil (plus more for cooking burgers)
- 2 medium onions chopped finely
- 1 celery rib chopped finely
- 3 garlic cloves minced
- 1 pound button or cremini mushrooms sliced 1/4 inch thick
- 1 cup raw cashews
- 1/3 cup vegenaise
- 2 cups regular bread crumbs
- ½ teaspoon black pepper (freshly ground)
- 12 whole grain hamburger rolls
- 1 sliced tomato
- Salad greens
- ½ sliced red onion
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 848mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 122mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.