Nutty Bulgur Wheat Burgers

This is another meatless burger recipe that I have been fiddling around with. I love the nutty-ness of this burger and it has a great crunch. This burger is jam-packed with healthy fats and fiber and doesn’t skimp on flavor. One of my husband’s new favorites! We have been enjoying these burgers on homemade mustard rye bread with Fage fat-free yogurt (instead of mayo) and fresh veggies – yum!

¾ c water
1 c bulgur wheat
⅛ c low-sodium soy sauce
¾ c unsalted sunflower seeds
¾ c raw cashews
½ medium onion, sautéed
5 eggs, beaten
½ c sharp cheddar cheese, shredded
2 tsp chili powder
1 tsp cumin
4 gloves garlic, minced
sea salt and ground pepper to taste

In a saucepan, bring the water and soy sauce to a boil. Add the bulgur wheat and remove from heat. Cover and let sit for 10 minutes. Grind cashews and sunflower seeds in a food processor. In a large bowl, combined cooked bulgur, ground cashews and sunflower seeds, sautéed onions, eggs, cheese and spices. Refrigerate mixture for an hour. Form into 8 patties. Heat a non-stick skillet with a small amount of extra-virgin olive oil to medium. Place patties in the skillet and cook 8 minutes on each side, until each side is lightly browned.


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