CALIFORNIA-STYLE VEGGIE BURGERS
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h55m
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
- Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
- Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.
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lucky G
[email protected]I wish I had never tried this recipe.
Hafez Tayub Ali Abu hafsa
[email protected]These burgers were a waste of time and ingredients.
Ghazal Salha
[email protected]If you're looking for a good veggie burger recipe, I suggest you look elsewhere.
Chol Mathiang
[email protected]I would not recommend this recipe to others.
Queen Myst
[email protected]Overall, I was disappointed with these veggie burgers.
Rajwan Simul
[email protected]I had to add a lot of extra seasoning to these burgers to make them taste good.
Iddrisu
[email protected]The burgers fell apart when I tried to flip them.
Ellie Smith
[email protected]I found the flavor of these burgers to be a bit bland.
ANE Oro
[email protected]These burgers were a bit too dry for my taste.
suvam Shrestha
[email protected]I'm always looking for new veggie burger recipes and this one is definitely a keeper. Thanks for sharing!
Sanwel Sanwel
[email protected]The zesty sauce really makes these burgers special. It adds a nice kick of flavor.
Abdurahmn Mughal
[email protected]These burgers are so easy to make, even for a beginner cook like me.
Bl Erok
[email protected]I love that these burgers are made with healthy ingredients. I feel good about feeding them to my family.
Akram khan Akram khan
[email protected]These veggie burgers are the perfect summer meal. They're light, refreshing, and full of flavor.
Anibal Tzul
[email protected]I made these burgers for a cookout and they were a huge success. Everyone raved about them.
Renay Himle
[email protected]These burgers were a great way to get my kids to eat their veggies. They loved the fun shape and the tasty sauce.
Kylie
[email protected]I'm not usually a fan of veggie burgers, but these were really good. The texture was spot-on and the flavors were well-balanced.
Alejandro Mendivil
[email protected]These veggie burgers were a hit with my family! They were so easy to make and tasted delicious. I especially loved the zesty sauce.