Tiny New York Kitchen: Vegetarian Burgers

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By Victoria Hart Glavin of Tiny New York Kitchen

These healthy vegetarian burgers are full of Middle Eastern flavor and willsatisfy both vegetarians and meat-eaters alike. Beans make them hearty, so no one will miss the beef.  If you don’t want to make the yogurt sauce then by all means leave it out.


1 Cup Water

1Teaspoon Kosher Salt (Divided)

1/2 Cup Bulgur

2 Cups Cooked Black Beans or Cooked Chick Peas

6 Ounces Plain Yogurt

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Cumin

1/4 Teaspoon Freshly Ground Pepper

1/4 Cup Fresh Mint (Chopped)

1/2 Cup Shredded Cucumber

Unbleached Flour

Olive Oil

4 Buns

4 Lettuce Leaves

1 Medium Tomato (Sliced)

4 Dill Pickle Slices (Optional)

Heat water and 1/2 teaspoon kosher salt in 1-quart saucepan. Bring to boil over a high heat. Stir in bulgur. Reduce heat to low and cover with lid. Simmer 12 minutes until water is absorbed.

In large-size bowl mash beans and 3 tablespoons yogurt with potato masher until almost smooth. Add cooked bulgur, allspice, cinnamon, cumin, and 1/2 chopped mint leaves.

With floured hands, form bean mixture into four round patties. Lightly coat both sides of patties with olive oil. Heat large-size skillet over a medium heat until nice and hot. Add burgers and cook 8 minutes until lightly browned and heated through. Turn once halfway through cooking process. Prepare yogurt sauce. In small size bowl, combine shredded cucumber, remaining yogurt, remaining mint, remaining kosher salt and freshly ground pepper. This should make about 1 1/4 cups yogurt sauce.

Remove burgers from heat and divide lettuce, tomato slices, pickles and burgers among buns. Top with a bit of yogurt sauce. Serve with remaining yogurt sauce. Serves 4
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.