Vegetarian Burger (Volumetrics) Recipe

Name: Vegetarian Burger (Volumetrics)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup bulgur, uncooked; ⅔ cup boiling water; 2 teaspoons olive oil; 2 tablespoons minced walnuts; 2 teaspoons ground cumin; 1 (15 ounce) can chickpeas, rinsed and drained (garbanzos); 2 tablespoons all-purpose flour; 1 large egg white; ½ teaspoon salt; ¼ teaspoon red pepper; 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; ¾ cup finely grated carrot; ¼ cup minced green onion; 4 (1 1/2 ounce) hamburger buns; 4 large romaine lettuce leaves; 4 slices tomatoes; 20 thin slices cucumbers; 4 thin slices onions

Servings: persons

½ cup bulgur, uncooked
⅔ cup boiling water
2 teaspoons olive oil
2 tablespoons minced walnuts
2 teaspoons ground cumin
1 (15 ounce) can chickpeas, rinsed and drained (garbanzos)
2 tablespoons all-purpose flour
1 large egg white
½ teaspoon salt
¼ teaspoon red pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
¾ cup finely grated carrot
¼ cup minced green onion
4 (1 1/2 ounce) hamburger buns
4 large romaine lettuce leaves
4 slices tomatoes
20 thin slices cucumbers
4 thin slices onions

1
Combine bulghur and water in a small bowl, let stand 30 minutes or until water is absorbed and bulghur is tender.
2
Meanwhile, in a small nonstick skillet, heat the oil over medium heat.
3
Add the walnuts and saute 3-4 minutes or until fragrant.
4
Stir in cumin and saute one more minute.
5
Transfer to a large bowl.
6
Place the chickpeas.
7
flour, egg white, salt, and red pepper in the work bowl of a food processor and process until smooth.
8
Add this mixture to the walnuts in the large bowl.
9
Add the plumped bulghur, spinach, carrot, and green onion; mix well.
10
Shape into four 3/4-inch thick patties and grill or broil patties on a rack coated with cooking spray until browned and cooked through, about 5 minutes on each side.Serve on the buns with lettuce, tomato, and cucumber with a tablespoon of Creamy Cucumber Ranch Dressing, Recipe #500415 (not vegan), or 2 teaspoons mustard or ketchup.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup bulgur, uncooked, ⅔ cup boiling water, 2 teaspoons olive oil, 2 tablespoons minced walnuts, and more.

Yes, Vegetarian Burger (Volumetrics) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Burger (Volumetrics)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions