Chipotle Black Bean and Bulgur Burgers

I momentarily forgot about it, but yesterday was National Grilled Cheese Day!  I created a recipe for Tillamook (which will be up on their blog sometime this month), but here’s a sneak peek:

So, Black Bean Bulgur Burgers.  Yep, that’s some nice alliteration.

I’ve been trying to figure out ways to make bean burgers without filling them with breadcrumbs and bulgur did the trick! I also think one key to these is letting them bake long enough. Baking time will depend on thickness, but these were in the oven for about 20 minutes on each side, which is much longer than I usually cook bean burgers (and then I wonder why they’re still mushy inside).

My favorite way to eat these is over a bunch of vegetables (like red butter lettuce!) with an ample serving of guacamole on top.



5 Responses to “Chipotle Black Bean and Bulgur Burgers”

  1. 1 elly April 13, 2012 at 7:24 am

    Awesome idea to use bulgur in place of breadcrumbs. Definitely trying that next time!

  2. 2 Kate April 14, 2012 at 2:37 am

    baking instead of making them stovetop probably helps too – I’ve never even thought of what a brilliant idea that is.

  3. 3 Mary April 16, 2012 at 2:07 pm

    These burgers look great! Do you know what type of bulghur you used? Pretty sure there’s #1 and #2, one is coarser than the other. Anyways, definetly making these!

  4. 5 Lemon April 17, 2012 at 2:15 am

    Wow, these burgers look so good. I especially like that the recipes are so creative.

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