Veggie Burgers - Best Summer

Weelicious's picture

Jul. 23, 2015

One of the dinner time staples for many of my friends are frozen veggie burgers. I informally polled some moms to ask them why they like and make them so much, and the most common answers I got were "my kids love them", "they're easy to prepare", and, most frequently, "they're healthy". That last answer, is almost true. Compared to so many other prepared foods you can buy at the grocery, frozen veggie burgers do seem really healthy (and some brands are certainly better than others). The problem is that many of them are packed with sodium, additives and fillers. They also can be pretty expensive, with the "healthier" brands coming out a well over a dollar per burger.


Bulgur wheat 1/2 Cup (8 tbs)
Water 1 Cup (16 tbs)
Canned pinto beans 15 Ounce , rinsed and drained
Monterey jack cheese 1/2 Cup (8 tbs) , grated
Grated carrot 1/2 Cup (8 tbs)
Salt 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
Onion powder 1/2 Teaspoon
Oil 1 Tablespoon



In a pot, place the bulgar wheat and water. Bring to a boil; reduce to a simmer and cover for 13 minutes.

After the bulgur has cooked, place in a bowl and let cool.

Meanwhile, in a food processor, place the pinto beans and pulse until finely chopped.

Add the cooked bulgur, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.

Form into patties according to your preference.

In a large sauté pan, heat oil over medium heat and cook the burgers for 3 minutes on each side.



Place the patties between the buns and top with lettuce, tomatoes, pickles or anything of your choice.



To Freeze – After forming patties and before cooking, place patties on a baking sheet in the freezer for 1 hour, and then transfer to a zippered bag or other food-safe freezer container. Defrost in the refrigerator then follow recipe directions for cooking.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4