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Nutburgers

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    4 h 30 m
Michael

Michael

This recipe is a savory vehicle for condiments on a bun. Nutburgers can be grilled, baked, or pan-fried.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, bring the water, bulgur, and soy sauce to a boil. Remove from heat, cover, and set aside for 10 minutes, or until all the liquid has been absorbed.
  2. Grind cashews and sunflower seeds in a food processor to a fine meal.
  3. In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chili powder, garlic, and hot pepper sauce. Cover, and refrigerate for 4 hours to blend flavors.
  4. Prepare the grill for medium heat.
  5. Form the bulgur mixture into 6 patties. To prevent the patties from crumbling, spray a piece of foil with cooking spray, and place on the grill. Grill the patties 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of patties and heat level.
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Reviews

Syd
12

Syd

4/1/2004

These are juicy and delicious. Refrigeration is very important to this recipe, as I found out to my chagrin the second time I made them. This recipe takes flavor additions very well - we have made it with minced jalapenos and onions, and with Cajun seasonings. I like it best served on a bun with lettuce leaves and slices of tomatoes, red onions and avocado, and sauteed mushrooms and Jack cheese melted on top.

SNICKLES
10

SNICKLES

1/25/2004

Be sure to dampen hands with cold water before handling mixture to prevent mixture for sticking to hands, very hard to remove from hands. Will add extra soy sauce and spices on next batch.

HEIDIDEIDI
9

HEIDIDEIDI

2/27/2008

I'm going to give this four stars, because this recipe prepared as a burger didn't impress me much, and I would have given it maybe one star, but I used the leftover mix (I didn't want to waste it)as a base for vegetarian wontons and it was FABULOUS. I added some onion, carrots, snowpeas, oyster sauce, ginger and a little flour and it made a wonderful filling. I took them to work and NOT ONE PERSON could tell they were meat free, and they were begging me for the recipe.

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