Veggie Burgers Recipe
- 1/2 cup medium-grind bulgur
- Coarse salt and ground pepper
- 1 can (14.5 ounces) pinto beans, rinsed and drained
- 1/4 cup plain dried breadcrumbs
- 4 scallions, thinly sliced
- 1 large egg
- 1 large carrot, coarsely grated
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tahini (sesame-seed paste)
- 1 Tablespoon canola or olive oil
In a medium mix bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on whole-wheat pita or English muffins. Add sauce to taste (recipe below).
Tahiti Yogurt Sauce Whisk 1 cup low-fat yogurt, 2 Tablespoons lemon juice and 1 Tablespoon tahini. Season with salt and pepper (optional).
Cucumber Yogurt Sauce Mix 1 cup plain yogurt, 1/2 cucumber, and 1/4 cup of red onion. Season with salt and pepper (optional).
Nutritional Counseling at the Abramson Cancer Center
Nutritional counseling is offered to patients at the Abramson Cancer Center through the Tracey Birnhak Nutritional Counseling Program. Our dietitians provide sound nutritional advice to people with cancer, and specialize in creating nutritional plans that fit with your treatment plan, and lifestyle.
Source: Everyday Food from the Kitchens of Martha Stewart Living, April 2007
Learn More about our Nutrition Services for People with Cancer