Bulgur Burgers with Chickpeas and Tomato Chutney

I had a little bit more than a cup of leftover cooked bulgur in the fridge and it was sticky enough (probably because I overcooked it) that it made a good binding ingredient. I mixed that with a can of mashed chickpeas, a little bit of shredded soy cheese, and about two tablespoons of jarred tomato chutney that has a little spicy kick to it.
Ingredients:
1 1/4 cup bulgur, cooked
1 can chickpeas, rinsed and fork mashed (any canned beans will do!)
¼ cup shredded soy cheese
2T tomato chutney (you could also use ketchup or BBQ sauce)

Made 5 patties

Mash all ingredients together until they’re well blended. Form into patties and place on a baking sheet, sprayed with cooking spray. Bake patties in a 350 degree oven for about 25 minutes, then flip and bake for about 15 more minutes on the other side.

We enjoyed these burgers open-faced on a piece of naan bread (I thought this was fitting with the spicy tomato chutney) and some sautéed mixed greens. I spread on some more tomato chutney for an extra zing of flavor. I made enough burgers for leftovers and we had them again last night on some toasted whole wheat english muffins with slices of grilled zucchini and BBQ sauce.

These four-ingredient burgers were filling, satisfying, and far from any processed product. They were so simple to make and can be attempted with a variety of ingredients. Try swapping the bulgur for couscous or brown rice. Enjoy on a whole wheat bun, in a pita pocket or English muffin. Use mashed black beans or white beans in place of chickpeas, and flavor the burgers with salsa or BBQ sauce instead of chutney. Whatever ingredients you choose, I guarantee you’ll love these homemade veggie burgers.

Approximate Nutrition Information Per Patty: 180 calories, 2g fat, 440mg sodium, 32g carbs, 6g fiber, 2g sugar, 8g protein.