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Bulgur Veggie Burgers

Prep Time20 minutes
Cook Time15 minutes
Servings: 4
Calories: 386kcal

Ingredients

  • 4 store bought hamburger buns
  • ⅓ cup uncooked bulgur
  • ½ cup low sodium chicken or vegetable broth
  • 2 teaspoon olive oil
  • 4 ounces mushrooms (chopped)
  • 2 green onions (chopped)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon dried thyme
  • ⅓ cup chopped walnuts
  • ¼ cup panko breadcrumbs
  • 1 egg (slightly beaten)
  • 3 garlic cloves (minced)

Toppings

  • 4 eggs
  • 1 medium tomato (sliced)
  • 4 tablespoon ketchup

Instructions

  • First, rinse the bulgur in a strainer.
  • Bring the chicken stock to a boil in a small saucepan and stir in the bulgur. Remove it from the heat immediately and set aside for 20 minutes. Make sure you drain off any extra liquid.
  • Heat the olive oil in a skillet over medium heat. Cook the chopped mushrooms, chopped green onions and thyme for about 6 to 8 minutes, until the mushrooms are soft. Add in the balsamic vinegar and Worcestershire sauce.
  • Put the mushroom mixture in a food processor, along with the walnuts. Pulse until finely ground.
  • Stir in the cooked bulgur, the egg, the panko breadcrumbs and minced garlic.
  • Preheat the broiler on high heat and line a baking pan with aluminum foil. Give the foil a spritz with some nonstick spray.
  • Form the bulgur and mushroom mixture into 4 patties and arrange on the foil-lined baking sheet.
  • Broil for about 5 minutes per side.
  • Cook 4 eggs sunny-side-up in a skillet
  • Arrange the 4 burgers, the 4 sunny-side-up eggs, the sliced tomato and 4 tablespoons of ketchup on each of the hamburger buns.