Tabbouleh Veggie Burgers

Tabbouleh Veggie Burgers

I got the idea for these burgers when I was making different bulger-based veggie burgers a few weeks ago. Bulger is traditionally used in tabbouleh, a lemony salad filled with lots of herbs. I knew that the flavors in tabbouleh would make a great summery veggie burger.

I served these for dinner over mixed greens drizzled with a garlicky tahini sauce, with a homemade pita on the side. I was originally planning on serving these in the pitas, but for some reason my pitas ended up pocketless. I’m not sure if it was the recipe or if it was an error I made (possibly rolling the dough too thin?). However, they were still delicious—so soft and fresh. You can find the recipe on one of my favorite baking blogs, A Pastry Affair.

Homemade Pitas

This recipe makes a lot of burgers, but the leftovers reheat wonderfully (I reheat them in the toaster oven). I ate the leftovers for lunch on leftovers pitas (I cut the pitas in half, making two half moons, and just used it as I would a bun), drizzled with sriracha. This was actually my favorite way of eating them!

Tabbouleh Veggie Burgers

Tabbouleh Veggie Burgers

If you do not like feta, or want these to be dairy-free, you can leave the feta out. Feel free to add more herbs, if you would like.

1 cup bulger

2 cups water

1 (28 oz.) can chickpeas, rinsed and drained

3 large eggs

1/2 cup chopped parsley

1/4 cup chopped mint

2 scallions, thinly sliced

2 cloves garlic, minced

1/4 cup lemon juice

1 cup crumbled feta

Salt and pepper

Olive oil

Optional: Tahini Garlic Sauce, for serving (recipe below)

1. Place bulger and water in a small saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Set aside to cool.

2. Puree the chickpeas and eggs together in a food processor until smooth.

3. In a large bowl, combine the cooked bulger, the chickpea mixture, parsley, mint, scallions, garlic, lemon juice, feta, and salt and pepper to taste. Mix well. Divide into 8 large burgers.

4. Heat a large skillet (I used cast iron) over medium heat. Add enough olive oil to coat the bottom.

5. Add the burgers to the pan, 2 or 3 at a time. Cook until browned and crisp on the outside, about 6 minutes per side. Add more oil to the pan as needed between batches.

Makes 8 servings

Tahini Garlic Sauce:

I made half a recipe of this sauce, but if you make the whole thing the leftovers are great as a dip for pita, vegetables, and falafel.

2 to 3 cloves garlic, very finely minced


1 cup tahini

1/2 cup lemon juice (or more, to taste)


In bowl whisk together the garlic, 1/4 teaspoon salt, and tahini. Whisk in the lemon juice; the mixture will stiffen up. Whisk in water, a little at a time, until the sauce has the consistency of a runny yogurt (you may need to use up to 3/4 cup of water for this). Add additional salt and/or lemon juice to taste, if desired.

Makes 1 1/2 to 2 cups

*Tahini sauce adapted from Mediterranean Harvest, by Martha Rose Shulman

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Island Bean Burgers with Caribbean-Style Creole Sauce

One of my favorite go-to cookbooks is Donna Klein’s Vegan Italiano. It’s filled with delicious recipes that are healthy, inexpensive and easy to make. When I saw that she had a new cookbook out, The Tropical Vegan Kitchen, I immediately checked it out from the library.
Last night I tried my first recipe from it – Island Bean Burgers with Caribbean-Style Creole Sauce. Although I have tried many bean burger recipes before, and liked them, I never thought I’d classify one as an “Oh, my God!” recipe. But that is exactly what I exclaimed when I took my first bite of this. The burgers themselves were very good, but the sauce just took them over to fantastic! Seriously. I’m already looking forward to making them again.
I had them with roasted sweet potato wedges… which I dipped into the extra sauce, of course! Yum!

Island Bean Burgers with Caribbean-Style Creole Sauce
The Tropical Vegan Kitchen, Donna Klein

For a spicier burger, add a dash of hot pepper sauce or a pinch of cayenne pepper to the bean mixture before cooking.

1 cup rinsed and drained canned black beans
1 cup cooked brown rice, preferably warm
2 tablespoons finely chopped onion
1 1/2 tablespoons tomato ketchup
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 large garlic clove, finely chopped
Salt and freshly ground black pepper
1 tablespoon peanut oil (I used canola)
4 hamburger buns, preferably whole wheat
Caribbean-Style Creole Sauce (recipe follows)

In a large bowl, mix together the beans, rice, onion, ketchup, chili powder, oregano, cumin, garlic, salt, and pepper until well combined. Mash well with a potato masher. Divide mixture into 4 balls. With wet hands, form each ball into an even patty.

In a medium skillet, heat the oil over medium heat. Add the patties and cook until browned, 4 to 5 minutes per side. Place each patty inside a hamburger bun and serve at once, passing the Creole sauce separately.

4 servings

Caribbean-Style Creole Sauce

1 tablespoon canola oil
2 tablespoons finely chopped red onion
1 large garlic clove, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley or cilantro
1/4 teaspoon dried thyme
1/2 cup tomato ketchup
1/4 cup water
1/2 tablespoon cider vinegar
1/2 tablespoon fresh lime juice, or more to taste
1 teaspoon molasses
1/8 to 1/4 teaspoon hot pepper sauce, or more to taste (I used sriracha – Thai hot chili sauce)
Salt and freshly ground black pepper, to taste

In a small saucepan, heat the oil over medium heat. Add the onion and garlic, stirring constantly, 2 minutes. Add the parsley and thyme and cook, stirring constantly, 1 minute. Stir in the ketchup, water, vinegar, lime juice, molasses, hot pepper sauce, salt and pepper. Bring to a boil, stirring occasionally; reduce heat to low and simmer, uncovered, 3 minutes, stirring occasionally. Remover from heat and let cool to room temperature. Mixture can be stored, covered, in the refrigerator up to 5 days.
Makes about 1 cup

Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband 🙂

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches
with Mango Slaw
Cooking Light, November 2009

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces
4 sandwich rolls, cut in half horizontally
12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:
4 cups packaged coleslaw mix
1 cup chopped mango
1/4 cup vertically sliced red onion
1/4 cup canola mayonnaise (I used light mayonnaise)
1 tablespoon cider vinegar
1 tablespoon sugar
1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Garlic Burgers

These burgers were great! I love that it uses portobello mushrooms along with the beef to add bulk, allowing you to have a nice big burger without too much fat. The mushrooms also add lots of moisture.

I served these with coleslaw (recipe follows) and roasted sweet potato wedges.

Garlic Burgers
Kosher by Design Lightens Up, Susie Fishbein

For the burgers:
1 1/2 pounds lean ground beef
1 large shallot
2 cloves fresh garlic
6 ounces portobello mushroom caps
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon cracked black pepper
2 teaspoons dried parsley
1 tablespoon low-sodium soy sauce
1 teaspoon Worcestershire sauce
nonstick cooking spray

For the garlic spread:
1 teaspoon canola oil
4 cloves fresh garlic, sliced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 cup light mayonnaise

6 whole wheat buns
1 tomato sliced, optional, for garnish

Place the ground beef into a large mixing bowl. Place the shallot and garlic into the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Add the portobello mushrooms and pulse until the mixture resembles ground beef; don’t over-pulse or it will turn into a paste.

Add the mushroom mixture to the beef, along with the red pepper flakes, black pepper, parsley, soy sauce, and Worcestershire sauce. Use your hands to gingerly toss until the meat is all mixed and seasoned.

Spray a grill pan with nonstick cooking spray. Heat the pan over medium heat.

Make 6 patties; they should be about 1-inch thick and 6-inches in diameter. Grill for about 6 minutes on each side.

Over medium-low, heat the canola oil in a small pot. Add the sliced garlic and cook, stirring constantly, until garlic is fragrant, about 3 minutes, making sure the garlic does not burn. Add the garlic powder, onion powder, and chili powder. Remove from heat and stir in the mayonnaise.

serve the burgers, topped with the garlic spread, on whole wheat buns. garnish with sliced tomatoes if desired.

6 servings

Cider-Mustard Slaw
Cooking Light

Combine half of one (16-ounce) package cabbage-and-carrot coleslaw mix, 1 tablespoon brown sugar, 2 tablespoons cider vinegar, 1 tablespoon coarse ground mustard, and 1/8 teaspoon salt.

4 servings