Bulgur & Black Bean Burgers

Bulgur and Black Bean Burgers

I was intrigued when I first saw this Bulgur Burger recipe on the The Daily Green because I had never heard of bulgur before. It turns out that bulgur is a form of whole wheat that is more nutritious than rice or couscous, easy to cook, and sold in bulk at Whole Foods.

I decided to give it a go and moderated the recipe as usual (meaning that I skipped out on some of the ingredients, and cut the entire portion in half). The allspice flavor definitely comes through on these burgers, so make sure you substitute it out if you are not an allspice fan.

1/2 cup water
1/4 cup organic course bulgur
1/2 can black beans, rinsed and drained
1 tablespoon organic plain fat-free yogurt
1/4 teaspoon ground allspice

Boil water with a pinch of salt. Reduce heat to low; stir in bulgur; cover and simmer for about 5 minutes (or until water is absorbed). Meanwhile, mash the black beans with the yogurt. Add in the bulgur and allspice and form into patties. Heat the burgers in a skillet on medium heat, turning once until lightly browned.

We ate ours on spelt buns with lettuce and tomato. The Daily Green also recommends topping it with a cucumber-mint-yogurt blend.

Posted in Recipes by Rhaya on March 11, 2008 | Permalink | 2 Comments

2 thoughts on “Bulgur & Black Bean Burgers

  1. Green Yogini says:

    MMMM! These burgers are delicious!

    I had been meaning to try them since Veggie Burger Week (along with the others) and finally got around to making them today.

    I found them a little mushy and hard to “brown”, exactly, but I didn’t mind the texture at all. (Does anyone have a tip for cooking them to a firmer texture for the future, though?)

    Instead of the allspice, I used some cumin, turmeric, and garam masala, and I put it on top of a slice of whole wheat bread with a slice of tomato and some guacamole.

    Next time I’m going to try that cucumber-min-yogurt topping.

    Thanks for the great recipe! :)

  2. Rhaya says:

    Glad you liked them! I like your idea of topping it with guacamole – YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *

11 + ten =