Delicious Veggie Burger Recipe

This recipe is a continuation of my goal to make one new vegetarian meal each week. The bulgur and black bean combo sounded delicious and it just happened to be packed with amazing, all natural protein. I wasn’t sure about the mint, but I cut back a little and still loved it. We also switched it up from the original recipe (from Family Vegetarian Cooking) by omitting the yogurt sauce and enjoying it like a classic burger with cheese and avocado.

The patties also made excellent leftovers eaten as a side dish with ketchup or your favorite sauce.




Delicious Veggie Burgers


For the Patties

  • 1 cup water
  • ¾ tsp. salt
  • ½ cup bulgur
  • 1 can (15-19 oz) reduced sodium black beans, rinsed and drained
  • 6 ounces plain, low-fat yogurt (only 2 Tbsp needed for patties, remainder is for sauce)
  • ¼ tsp. allspice
  • ¼ tsp. cinnamon
  • ¼ tsp. cumin
  • ¼ cup packed fresh mint leaves, chopped
  • nonstick cooking spray (or oil)

For the Burgers 

  • ⅛ tsp. pepper
  • ½ cup shredded pickling cucumber
  • 4 lettuce leaves
  • 1 ripe medium tomato
  • 4 whole wheat hamburger buns


  1. In 1-quart saucepan, heat water and 1/2 teaspoon salt to boiling over high heat. Stir in bulgur. Reduce heat to low; cover and simmer 10 to 12 minutes or until water is absorbed.
  2. Meanwhile, in large bowl, with potato masher or fork, mash beans with 2 tablespoons yogurt until almost smooth. Stir in bulgur, allspice, cinnamon, cumin, and half of mint until combined.
  3. With lightly floured hands, shape bean mixture into four 3-inch-round patties. Spray both sides of each patty lightly with nonstick cooking spray.
  4. Heat nonstick 12-inch skillet over medium heat until hot. Add burgers and cook 8 minutes or until lightly browned and heated through, turning them over once.
  5. While burgers are cooking, prepare yogurt sauce: In small bowl, combine cucumber, remaining yogurt, remaining mint, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Makes about 1 1/4 cups.
  6. To serve, divide lettuce, tomato slices, and burgers among buns; top with some yogurt sauce. Serve with remaining yogurt sauce.



About Becky Nimoy

Becky Nimoy is a Southern California native, residing in the small but lively Los Angeles port town of San Pedro, along with her high school sweetheart and husband, two baby boys (ages 2 years and 2 months), and their 3 cats. When she can manage it (having two boys is rough!), she loves to draw, bake, repaint the rooms and work in the garden. In her spare time she and the boys like to explore the many parks that San Pedro has to offer and hike on the horse trails of the Palos Verdes Peninsula. She is passionate about all things chocolate, eating organic as much as possible and using cloth diapers on her kids. She holds a B.S. in Art History from UCLA and a professional certificate in Interior Design through UCLA Extension. She freelances as an architectural draftsman and stationery designer.

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