Veggie Burgers

This is one of the best recipes I have found in both taste and the ability of the burger to stay together. Be sure to use cracked bulgur (not the type that looks like a small wheat seed as that will never soften up properly). I have found it at Meijers (imported from Turkey), as well as at Naturally Yours. You could probably add any veggies that you like.

Veggie burgers

Cook 1 cup bulgur and use about half of it. (save the rest for another recipe)

3/4 can (approx.) of S&W pinquitos or any bean

parsley flakes

garlic powder

1 cup of corn thawed in boiling water or cooked in a pan

mushrooms, diced small (i used porteenies)

onion, diced fine

peppers, diced fine

1/2 cup (approx) Egg Beaters

Breadcrumbs to add until mixture holds shape

Use food processor to combine mixture. I usually put part of the beans in and allow them to mash up. The rest I add by just stirring with a spoon so that some of them remain whole. Refrigerate for a few hours and the patties will be easier to form. Fry in olive oil for 5 or 6 minutes on each side, or until well-browned. I sometimes just fry up what I need and let the rest stay refrigerated for a couple of days, and fry them up fresh and hot.