- Yield 10 servings
- For Tabbouleh Salad:
- 3 cups water
- 1 cup uncooked bulgur wheat
- 3 cups finely chopped fresh parsley
- 1 large cucumber, seeded and diced (about 2 cups)
- 1 cup diced tomatoes (approx. 2 seeded tomatoes)
- 1/4 cup finely chopped mint leaves
- 1/2 cup olive oil
- 3 tablespoons minced garlic
- 3 tablespoons lemon juice
- Salt and pepper
- For burgers:
- 1 recipe Tabbouleh Salad (above)
- 1 cup whole wheat flour
- 3 tablespoons cornstarch
- 2 tablespoons sesame oil (optional)
- To make the tabbouleh salad: Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
- In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.
- Stop here and you have a very perfect tabbouleh salad. You don’t have to make it into burgers. Or you can reserve half as a salad and make the rest into burgers, which is what I usually do because this recipe yields 10 patties! (If you do this, then just cut the remaining ingredients in half.)
- To make the burgers: Preheat the oven to 350 F. Line a baking pan with parchment or a silicone baking mat.
- Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
- Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!
–This recipe reprinted with permission from the cookbook The Best Veggie Burgers on the Planet by Joni Marie Newman