Chickpea Bulgur Burgers

I wanted to make a bulgur based veggie burger piled high on a bun with a Mediterranean style yoghurt dip, maybe some olives and sun-dried tomatoes.  I would still recommend these to eat on a bun piled high with your favorite toppings I just want to advise you what I made was a well seasoned, hold together chickpea and bulgur cake. Even though they do not contain potato there is something about the texture that is more like a potato or fish cake. Regardless of how you like to eat them I think they are delicious, and after tasting them I was craving tartar sauce and chutney. Since I was hoping to save myself some calories I fried them in cooking spray and I made an onion, tomato and date jam and served it along side.

Chickpea Bulgur Burgers

  • 2 cups cooked bulgur
  • 1/4 cup of shelled sunflower seeds
  • 1 can of chickpeas, rinsed
  • 1/4 cup of nutritional yeast
  • 1 stalk of celery
  • 1 medium sized onion diced
  • 1 tbs olive oil
  • 2 tbs dried tarragon
  • 1 pinch of chili flakes
  • 1 tsp garlic salt
  • 1 tsp sesame oil
  • 1 tsp smoked paprika
  • salt and pepper

Method

Cook bulgur according tot he package directions, you want a 2 cup serving. The ratio is usually 1 cup bulgur to 2 cups water and salt to make 2 cups cooked bulgur. Once cooked place in a large bowl and set aside to cool.

Peel and dice onion, and celery and sautee in olive oil. Season onions with chili flakes, garlic salt and smoked paprika and cook until soft.

Once bulgur has cooled down add sunflower seeds, nutritional yeast, one can of whole chickpeas rinsed and drained, tarragon, sesame oil, salt and pepper. Add cooked onion mixture and stir.

Using a potato masher, mash everything together until there are no whole chickpeas remaining, this will take about 5 minutes. When everything is fully incorporated, cover with plastic wrap and let rest in the fridge for at least 2 hours or overnight.

Remove from the fridge and from generously sized 1/4 cup  balls and flatten into patty shapes with your hands.

Heat a skillet over medium high heat with cooking spray or olive oil and gently place in the pan. Cook about 3 minutes on each side, flipping gently. Once browned on the outside remove from the pan and let rest on a platter or serve immediately with a side salad, on a bun and with a host of fancy condiments. Onion, Tomato and Date Jam recipe coming soon.

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