Nutburgers Recipe - Allrecipes.com
  • READY IN 4+ hrs

Nutburgers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 4 hrs 30 mins
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Reviews More Reviews

Apr 01, 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.

 
Jan 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.

 

13 Ratings

Feb 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.

 
Aug 09, 2010

Please clarify 1 1/8 cups of eggs.

 
Apr 17, 2007

These are great! I think they are some of the best veggie burgers I've had. They can come out kind of dry, so they are good served with lots of mayo and mustard. Also, I refrigerated the mix for a couple of days and it still turned out good.

 
Apr 12, 2007

These were so tasty, but I had trouble with them falling apart and being slightly dry. This may have been my fault for overcooking a bit or because I used less cashews and added some almond butter in place as that was all I had. The flavour was great though-I will make again. These seem to freeze well too.

 
Jan 09, 2012

Made these exactly as written and they are delicious! Reminds me of Nature's Burgers I used to have when I was a kid. These will definitely become a staple for when we are going veggie...or just as a lighter alternative to a regular burger.

 
Jun 28, 2010

Michael, I have been trying to find ways to substitute grains for meat and this recipe is perfect. I was concerned that the burgers would give me trouble in the tin foil, so I decided to place my very large cast-iron skillet on my gas grill and use that to cook the burgers. I also thought fresh pita bread would make a good substitute for buns in case the burgers fell apart. With this approach I didn't even worry about making them into perfect burgers; instead, I just dropped clumps of the refrigerated mix onto the very well preheated skillet (with olive oil) and I also had a wood chip smoker box going to give a little mesquite smoked flavor to the burger clumps. To dress the pita wraps, I chopped some fresh tomato and scallions and had wedges of lemon handy to squeeze onto the mix. My wife added fresh spinach as well. This is very healthy! Thanks a million for this recipe. The burgers are so delicious but subtle, so I don't recommend putting too much stuff on them. I also found that this is a very low-salt meal if you use the low-sodium soy sauce. My only caveat is to not overprocess the nuts and seeds too much or you get peanut butter, which is very good, but not easy to remix into the bulgur. Really wonderful. Mike

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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