Veggie Burgers
These freeze well for future use. The recipe can easily be doubled or tripled.
Ingredients
- 1/4 cup Bulgur Wheat (3 oz / 90 g in weight)
- 2 tablespoons Oil
- 1 Onion small, chopped
- 1 clove Garlic small, crushed
- 1 teaspoon Sage dried
- 1 teaspoon Cumin ground
- 1 can Chickpeas Approx. 400g / 13 oz. Drained.
- 1/2 cup Cheddar Cheese grated
- 1/4 cup Tortilla Chips crushed
Instructions
- Boil some water, and pour it over the bulgur wheat and let the wheat soak for 20 minutes. Then drain well.
- Wash hands with soap and water; ensure worksurface is clean.
- Scrub onion with a clean vegetable brush under running water. Wash garlic by rubbing under running water. Peel and chop onion; peel and crush garlic.
- In a frying pan, heat the oil and fry the onion, garlic, sage and cumin for 10 minutes over medium heat. Add the bulgur wheat and stir for a minute. Set aside to cool a bit.
- Put the mixture into a food processor with the remaining ingredients and blend until well-blended.
- Shape into 4 burger shapes, and chill for at least half an hour before using.
- Cook on an oiled grilling rack for 4 to 5 minutes each side. Make sure the grilling rack is hot before starting. (You can also fry these.)
- Cook until internal temperature reaches 165 °F (75 °C) as measured with a food thermometer, and the patties have browned a bit on both sides.
Notes
Don't worry if your tin of chickpeas is a bit bigger, use it anyway.
Directions in this recipe follow the Safe Recipe Style Guide .
Directions in this recipe follow the Safe Recipe Style Guide .
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