Bulgar Burgers

These veggie burgers take their flavor and color cues from the East European tradition of stretching a meat patty with whole grains and root vegetables. Bulgur wheat is the backbone here. Two cups simmered down in water until it absorbs every drop creates a chewy, hearty base that holds together better than rice or quinoa for forming patties. While the bulgur cooks, sauté onions, grated beets, diced carrots and finely chopped cabbage in oil until they soften and release their sweetness, around 10 minutes total. Soy sauce and garlic powder season the mixture, then everything folds into the cooked bulgur. The beets do double duty: they bind the patties through their natural pectin and turn the burgers a striking magenta-pink color that’s visually arresting. Shape into patties, place on an oiled sheet, and bake at 350°F (175°C), flipping halfway, until the edges go crisp and the interior holds firm. Serve on toasted buns with avocado and pickles.

Pro Tips

• Squeeze the grated beets in a clean kitchen towel before adding to the sauté pan. Excess moisture means soggy patties that fall apart.
• Let the cooked bulgur cool slightly before mixing with the vegetables. Hot bulgur can break down the cabbage and turn things mushy.
• Pack the patties firmly when shaping. Loose patties crack and crumble when you flip them.
• These freeze brilliantly. Form the patties, freeze on a tray, then bag them up. Bake from frozen, adding 10 to 15 minutes.

Variations

• Use tamari instead of soy sauce for a gluten-free version, or swap bulgur for cooked quinoa.
• Stir in ½ cup of crumbled feta or grated cheddar for a non-vegan version with extra binding power.
• Add a tablespoon of smoked paprika or cumin for a deeper, smokier flavor profile.