To make burgers, you will need burger buns and your desired burger toppings, such as tomato slices, red onion slices, and salad greens.
Substitution and Variations
Types of Bulgur: There are several different types of bulgur that would work well for this recipe. Coarse, extra coarse, or even regular red bulgur would all work for these Vegan Bulgur Burgers. Red bulgur is the easiest to find in American Supermarkets, such as Bob’s Red Mill brand. Can’t find bulgur? Use one of the many substitutes for bulgur wheat (quinoa and millet are our favorite.)Broth: I use vegetable stock for my recipe, however if you are non-vegan you could substitute chicken broth or stock in place of the vegetable broth. Mayo: If you are non-vegan, you can substitute regular mayo in place of the vegan mayo (aka veganaise) for these burgers.
How To Make
Below are the steps to making these bulgur wheat burgers:
How to Serve
As Burgers: To serve as traditional meatless burgers, warm up your 12 whole grain or whole wheat vegetable buns. Serve your veggie burgers on a bun with red onion, tomato, and salad greens, or whichever toppings you desire. If you are looking for a new spread to dollop on your patty, my Tzatziki Sauce (aka Cucumber-Yogurt Sauce) is a tasty addition! For non-vegans, try a dollop of my Tahini Yogurt Sauce for a creamy topping. As Patties: If you are looking for an alternative way to eat these patties, try serving as a filling protein source on your favorite salad! My Butter Lettuce Salad is a great green salad for these patties, or if you are looking for a hearty, veggie packed salad to add to, try my Asparagus Salad or Broccoli Cauliflower Salad Recipe.
How To Store, Freeze, and Thaw
What I love about this bulgur veggie burger is that it is easy to store. Below are the storage, freezing, and thawing instructions for the bulgur wheat patties.
Storage: These patties are great for meal planning and heating up throughout the week. Be sure to allow the patties to come to room temperature before transferring to an airtight container. Store for up to four days in the refrigerator. Freezing: Allow the patties to come to room temperature before storing. Layer the patties with small squares of parchment paper in between to avoid them from sticking together. Store in an airtight container for up to 2 months in the freezer. Thawing: When you are ready to eat these patties, simply take the burgers out, let them rest on the counter for 30 minutes or so and warm up in a preheated oven at 275 F degrees for 15-20 minutes or until thoroughly warmed throughout.
Expert Tips
First time using bulgur in a recipe? If you are new to using bulgur wheat in your cooking, be sure to check out my post on How to Cook Bulgur to learn more about it.Drain Vegetables: It is essential to drain your vegetables to remove the excess liquid to ensure that the patties will cook without cracking throughout. After you make the patties, if you feel like they are still too moist, place them on a sheet of paper towel and let it absorb some of the liquid. Taste for Seasoning: Although I gave my suggestions for seasoning, it is important to taste the mixture before forming and cooking the patties. Add a little salt or black pepper as needed until it meets your preference.
Other Vegan Bulgur Recipes You Might Also Like:
Bulgur PilafVegan ChiliRoasted Butternut Squash Salad with Bulgur
Need some more vegan cooking inspiration? Check out all our easy vegan recipes. This recipe is adapted (with some changes) from Cook’s Ilustrated’s The Ultimate Vegan Burger Recipe.
