These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
Provided by Martha Rose Shulman
Categories dinner, weekday, burgers, main course
Time 3h
Yield 4 to 6 patties, depending on the size
Number Of Ingredients 12
Steps:
- Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
- Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
- Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
- Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
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[email protected]These burgers are a must-try for any mushroom lover. They're packed with flavor and they're so easy to make.
Braz'lynn Waller
[email protected]Overall, these burgers were a good experience. They were easy to make and they tasted pretty good. I would definitely make them again.
Nefertia Pauldon
[email protected]The burgers were a bit bland. I think I would add some more seasoning next time, maybe some garlic powder or onion powder.
Willmar Buranda
[email protected]These burgers were a bit too dry for my taste. I think I would add some more moisture next time, maybe by adding some grated zucchini or sweet potato.
Vash Williams
[email protected]I tried these burgers and they were just okay. I wasn't a huge fan of the flavor.
Mayra Velasquez
[email protected]I'm not sure about the combination of almonds and spinach in these burgers. It sounds a little strange to me.
Albert Beardy
[email protected]These burgers are a great way to use up leftover spinach. I always have a bunch of spinach in my fridge that I don't know what to do with, so these burgers are a lifesaver.
Zarien Gill
[email protected]I love the nutty flavor of the almonds in these burgers. It really adds something special.
boop Jenkins
[email protected]I've made these burgers several times now and they're always a hit. They're so easy to make and they're always delicious.
Rojisina Magar
[email protected]These burgers are a great way to get your kids to eat their vegetables. My kids loved them!
Muzamil Sial
[email protected]I'm not a big fan of mushrooms, but these burgers were surprisingly good. The almonds and spinach really helped to balance out the flavor of the mushrooms.
Azizullah Bajeer
[email protected]I love the unique flavor of these burgers. The almonds and spinach give them a really nice texture and taste.
Roshan Das
[email protected]These burgers are packed with flavor and so easy to make. I will definitely be adding them to my regular rotation.
Aubrey Cute
[email protected]I made these burgers for a party and they were a huge success. Everyone loved them!
rasheeq rahiman
[email protected]These mushroom burgers were a hit with my family! The combination of almonds, spinach, and mushrooms was delicious, and the burgers were cooked to perfection. I will definitely be making these again.