Bulgur veggie burgers

Ingredients

• 700 ml of water
• 2 cloves of garlic
• 270 g of bulgur
• 2 tablespoons of vegetable oil
• 120 ml of finely chopped green onions
• 120 ml of grated carrots
• 60 ml of chopped parsley
• 60 ml of tahini
• 2 tablespoons of tomato paste
• 2 tablespoons of soy sauce
• 1 teaspoon of Dijon mustard
• A pinch of ground black pepper

Bring the water to a boil.

While this is happening, in a heavy-bottomed saucepan or frying pan, sauté the garlic and bulgur over medium-high heat for 2 minutes, stirring frequently.

Pour the boiling water. Once it starts to boil again, cover the pot and reduce the heat.

Cook for 15 to 20 minutes, until the water is completely absorbed. The bulgur should be tender, but still firm when you bite into it.

If you are cooking the burgers in the oven, preheat it to 190 °C.

Once the bulgur is cooked, add the green onions, carrot, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. Using wet hands, form 6 to 8 patties.

Cook the pancakes for about 10 minutes over medium-low heat in a lightly oiled, heavy-bottomed frying pan, flipping them once when the outside is golden brown. Alternatively, you can bake them for 20 minutes on a lightly oiled baking sheet.