Bulgur and Mushroom Burgers Bulgur and Mushroom Burgers

Bulgur and Mushroom Burgers Image by: Bulgur and Mushroom Burgers Author: Canadian Living

Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with Fresh Herb Mayonnaise, lettuce and tomato slices or with Golden Onions and serve on whole wheat kaiser rolls.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004



Fresh Herb Mayonnaise

Golden Onions

Place bulgur in heatproof bowl. Cover with 1 cup (250 mL) boiling water; let stand until doubled in bulk, about 20 minutes. Mix in egg, bread crumbs and parsley; set aside.

Meanwhile, in skillet, heat oil over medium heat; fry onion and garlic until softened, about 3 minutes. Stir in chopped mushrooms, wine, salt, pepper and thyme; cook over medium-high heat, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, about 8 minutes.

Scrape mushroom mixture over bulgur mixture; stir to combine. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until heated through and crispy outside, about 15 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 370 mg
  • Protein 7 g
  • Calories 220.0
  • Total fat 9 g
  • Cholesterol 47 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g


  • Iron 19.0
  • Folate 20.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 12.0
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Bulgur and Mushroom Burgers