BBQ Bulgur Burgers

These BBQ Bulgur Burgers are a delightful and satisfying alternative to traditional wheat-based burgers. Despite not using vital wheat gluten, these burgers manage to maintain a sturdy and firm texture, thanks to the combination of bulgur and chickpeas. The star of this recipe is undoubtedly the barbecue sauce, so choose your favorite vegan barbecue sauce wisely to elevate the flavors of these mouthwatering burgers. Packed with wholesome ingredients like bulgur, chickpeas, and nutritional yeast, these burgers are sure to become a hit with both vegans and non-vegans alike.

YIELD: This recipe yields approximately 8 to 10 delicious BBQ Bulgur Burgers, depending on the size of the patties.

INGREDIENTS:

• 1/2 cup (80 g) dry quick-cooking bulgur wheat
• 1 cup (235 ml) vegetable broth
• 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
• 1/2 cup (120 ml) favorite vegan barbecue sauce, plus extra for serving
• 2 tablespoons (15 g) nutritional yeast
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked or regular paprika
• 1/2 cup (80 g) minced red onion
• 2 tablespoons (20 g) minced garlic
• 1/2 cup (40 g) whole-wheat or regular panko bread crumbs
• Nonstick cooking spray or oil spray, for baking

INSTRUCTIONS:

1. Cook the Bulgur: Place the bulgur in a rice cooker or medium pot.
2. Cover the bulgur with vegetable broth and stir to combine.
3. Follow the manufacturer’s instructions if using a rice cooker, or bring to a boil if cooking on the stove.
4. Cover the pot with a lid, lower the temperature, and simmer until the bulgur becomes tender, approximately 12 to 15 minutes.
5. Remove the pot from the heat and let the bulgur stand, covered, for an additional 5 minutes.
6. Fluff the bulgur and let it cool before use.
7. Prepare the Burger Mixture: In a food processor, combine the drained and rinsed chickpeas, vegan barbecue sauce, nutritional yeast, ground cumin, smoked or regular paprika, minced red onion, and minced garlic.
8. Pulse the mixture to break down the chickpeas. It should not turn into a paste, but there should be no whole chickpeas remaining.
9. Transfer approximately half of this mixture to a large bowl, and set it aside.
10. Add the panko bread crumbs to the food processor and process until a paste forms.
11. Add the bulgur to the large bowl with the chickpea mixture, then combine thoroughly.
12. Incorporate the panko paste into the bowl as well and continue mixing until all the ingredients are well combined.
13. Divide the mixture into 8 equal portions of approximately 1/3 cup (100 g) each, or 10 portions of 1/4 cup (80 g) each for smaller burgers.
14. Shape each portion into patties of about 3 inches (8 cm) in diameter and place them on a large baking sheet lined with parchment paper.
15. Cover the patties with plastic wrap and refrigerate them for at least 30 minutes or overnight for best results.
16. Bake the Burgers: Preheat the oven to 375°F (190°C, or gas mark 5).
17. Remove the plastic wrap from the patties.
18. Lightly coat each burger with nonstick cooking spray or oil spray.
19. Bake the burgers in the preheated oven for 20 minutes.
20. Carefully flip the burgers and bake for an additional 10 minutes or until they become firm.
21. Allow the burgers to stand for 5 minutes before serving with extra barbecue sauce on the side.

NOTE:

• These delightful burgers can be enjoyed as a wholesome meal or paired with your favorite burger toppings. The bulgur and chickpeas combination makes them a protein-rich and nutritious choice for any occasion. With their firm texture and lip-smacking barbecue flavor, these burgers are guaranteed to impress vegans and non-vegans alike!