Tired of veggie burgers that are either mushy or fall apart on the grill? Your search is over! These incredible Pinto Bean and Bulgur Burgers are the real deal. They’re packed with hearty, wholesome ingredients, boast a satisfyingly chewy texture, and grill up beautifully. But the real star? A crunchy, creamy Honey Wasabi Coleslaw that adds a sweet and spicy kick, taking this burger from great to absolutely unforgettable. Get ready to crown your new favorite grill-master meal!
Ingredients
• For the Pinto Bean & Bulgur Burgers
• ½ cup / 90g bulgur
• 1 cup / 240ml boiling water
• 1 15-ounce can / 425g pinto beans, rinsed and drained
• ¾ cup / 75g fine dry bread crumbs
• ½ cup / 50g chopped green onions
• 1 medium carrot, peeled and coarsely shredded
• 1 large egg, lightly beaten
• 2 tablespoons / 30ml tahini
• 1 tablespoon / 15ml soy sauce
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 tablespoon / 15ml olive oil
• 6 whole wheat pita bread rounds, for serving
• For the Honey Wasabi Coleslaw
• 2½ cups / 250g finely shredded red and/or green cabbage
• 2 medium carrots, peeled and shredded
• ½ cup / 80g finely chopped red onion
• ⅓ cup / 75g mayonnaise
• 2 tablespoons / 30ml rice vinegar
• 2 tablespoons / 30ml honey
• 1½ teaspoons prepared wasabi paste
• 1 teaspoon yellow mustard
Instructions
1. In a medium bowl, combine the bulgur, boiling water, and a dash of salt. Cover and let stand for 30 minutes, or until the bulgur is tender but still chewy. Drain the bulgur through a fine-mesh sieve, pressing firmly to squeeze out all excess liquid.
2. Return the drained bulgur to the bowl and add the rinsed pinto beans. Use a potato masher or a fork to mash the beans and bulgur together until well combined.
3. Stir in the bread crumbs, green onions, shredded carrot, beaten egg, tahini, soy sauce, garlic powder, cayenne pepper, and ¼ teaspoon salt. Mix until everything is evenly incorporated.
4. Using wet hands to prevent sticking, shape the mixture into six patties, each about ¾-inch thick. Brush both sides of each patty with olive oil.
5. Preheat your grill to medium heat. For a charcoal grill, grill the patties directly over the coals for 8 minutes, turning once. For a gas grill, place patties on the rack, cover, and grill for 8 minutes, turning once halfway through.
6. While the burgers grill, prepare the coleslaw. In a large bowl, whisk together the mayonnaise, rice vinegar, honey, wasabi paste, and mustard. Add the shredded cabbage, carrots, and red onion, and toss to combine.
7. Serve the grilled patties immediately inside the warmed pita rounds, topped with a generous helping of the fresh Honey Wasabi Coleslaw.
Nutritional Information
• PER BURGER: 490 cal., 18 g total fat (3 g sat. fat), 40 mg chol., 951 mg sodium, 71 g carb., 11 g fiber, 16 g pro.
Pro Tips
• No grill? No problem! Pan-fry these patties in a lightly oiled skillet over medium heat for 4-5 minutes per side, or bake on a parchment-lined sheet at 400°F / 200°C for 20-25 minutes, flipping halfway through.
• Save time by preparing the burger patties up to 24 hours in advance. Store them in an airtight container in the refrigerator, separated by parchment paper to prevent sticking.
• For the crunchiest coleslaw, prepare the dressing ahead of time but wait to toss it with the vegetables until just before serving.
• Feel free to customize! Swap pinto beans for black beans or chickpeas, or add a pinch of smoked paprika to the mixture for a different flavor profile.
FAQ
Q: Can I make these pinto bean burgers vegan
A: Yes, you can easily make this recipe vegan. For the burgers, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the coleslaw, use maple syrup instead of honey and a vegan mayonnaise.
Q: Are these pinto bean and bulgur burgers a good source of protein
A: Absolutely. Each burger patty is packed with plant-based protein from two excellent sources: pinto beans and bulgur wheat. Combined, they provide a complete and satisfying protein profile for a hearty vegetarian meal.
Q: How do I make this veggie burger recipe gluten-free
A: To make these burgers gluten-free, substitute the bulgur with an equal amount of cooked quinoa or brown rice. You will also need to use certified gluten-free bread crumbs and serve them on gluten-free buns or pita bread.
Q: How can I store leftover veggie burgers
A: You can store uncooked patties in the refrigerator for up to 24 hours, separated by parchment paper. Cooked burgers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat them on the stove, in the oven, or in the microwave.
