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Bulgur Black Bean Vegetable Patties served in dish
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Bulgur Black Bean Vegetable Patties for Burger

Burger is a typical comfort food which my family likes a lot. These Bulgur Black Bean Vegetable Patties are an healthier option to traditional burger patties. These patties can be used for both burgers as well as sandwiches.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Bread, Breakfast, Easy recipe, Snacks
Cuisine: American
Diet: Low Fat, Vegetarian
Servings: 10 patties
Calories: 128kcal

Equipment

  • Tray
  • saute pan
  • food processor
  • Paper

Ingredients

  • ¾ cup Bulgur I used Bob’s red mill quick cooking bulgur
  • 1 can Black beans 14 oz drained and rinsed
  • ½ cup Bread crumbs
  • 1 medium Onion chopped
  • 2 cups packed Spinach coarsely chopped
  • 1 large Carrot finely chopped
  • 6 Black olives optional
  • 2 cloves Garlic minced
  • 1 tablespoon Schezwan sauce or any hot sauce
  • ½ teaspoon Red chili powder
  • teaspoon Cumin powder
  • to taste Salt
  • 1 tablespoon Oil plus more to cook the patties

To assemble –

  • Hamburger rolls or bread slices
  • Additional toppings onions, tomatoes, lettuce, Honey mustard sauce, cheese

Instructions

  • Wash the bulgur and cook it in about 1 ½ cups of water. Once all the water is absorbed and the bulgur is cooked (takes about 15-20 mins), fluff it up with a fork and let it cool down a bit.
  • Meanwhile, heat 1 tablespoon of oil in a sauté pan. Add the onions and sauté for about 5 mins. Now add the garlic and cook for a minute. Then add the carrots and let it cook for few minutes until slightly cooked. Next goes in the spinach and sauté it for 2 minutes until wilted. Now add the black beans, olives, red chili powder and cumin powder. Fry for couple of minutes and then take off the heat.
  • Let the mixture cool down a bit and then transfer it to a food processor bowl (you could do this in a regular large bowl as well, but I had to show off my new food processor and hence in my case it went into that). Also add the cooked bulgur, bread crumbs, schezwan sauce (I had some left in the refrigerator after making the spicy schezwan fried rice) and salt needed. Give it a few whips and the mixture is ready to be made into patties. If doing this by hand, then mix everything well using a wooden spoon or even better by using your hands. Be careful when adding salt, because the olives and beans already have some salt in it.
  • Check the mixture for seasonings and adjust based on your liking. Now divide it into 10 equal parts and make patties out of them. Lay them on a parchment lined tray and chill for about 15-20 minutes. This helps to hold its shape when cooking the patties.

To cook the patties –

  • In a skillet, add about 1 tablespoon of oil and shallow fry the patties on both sides until golden brown. Drain on a paper towel lined dish and keep it the Bulgur Black Bean Vegetable Patties warm until ready to assemble.

To assemble –

  • Toast the bread slices or rolls and layer it with cheese. Now lay the warm patty over the cheese and layer it with another cheese slice. Top with another slice of bread or the other half of the roll and serve.
  • I usually leave the toppings like tomatoes and onions on the side and we layer it in when eating. My son loves to gobble his tomatoes as is and he loves to have some ketchup on the side.
  • The patties freeze very well. I leave the patties in the freezer on a tray until it is frozen rock solid and then transfer them to a freezer bags. When using, thaw it in a microwave and then cook on a skillet.

Nutrition

Calories: 128kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 144mg | Potassium: 462mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5696IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 3mg