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Vegan Bulgur Wheat and Cauliflower Burger (dalia patty) is a delicious dish full of flavors and has a wonderful texture. With a hint of Middle Eastern flavors this vegan burger recipe is different because rather than the usual bean base, it uses bulgur. The bulgur is cooked in vegetable stock to add flavor to the Pattie. Other spices used with bulgur along with cauliflower makes the patties light in texture so that the patties are not so dense in the middle.

The patties are very well flavored with cinnamon, cumin powder and cayenne/ paprika. I have added a lot of fresh ingredients like mint and coriander leaves. For binding this patty I have used oats in the form of powder, instead of flour or egg.

Bulgur Wheat and Cauliflower Burger (Vegan Burger) is quite healthy as it has lots of vegetables, bulgur and oats. I have pan fried the patties instead of grilling as grilling makes the burger a little dry. This mixture is delicate so be gentle when turning the burger’s in the pan so they don’t fall apart.

A creamy, garlicky hummus with sun dried tomatoes is the perfect complement. The seasoned colored peppers add a lot of colour and crunch to the burger. These bulgur wheat patties make great hamburgers.

Bulgur is made from dried, cracked wheat — most commonly durum wheat but also other wheat species. Bulgur is considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten. When cooked, it has a similar consistency to couscous or quinoa. It is packed with fiber, vitamins and protein. It is an integral part of Middle Eastern cooking. Even in India it is widely used as a healthy meal option and is known as Dalia.

You may like to try our other similar healthy burger recipes Healthy Millet and Veggie Burger and Roasted Sweet Potato Burger With Creamy Guacamole.

Yield: 5 to 6 servings
Prep time: 25 minutes
Total time: 45 minutes

Ingredients for Vegan Bulgur Wheat and Cauliflower Burger

5 burger buns
1 cup mix peppers sliced
1 onion sliced thinly
¼ cup cherry tomatoes/ tomato slices
1 small head lettuce
½ teaspoon lemon juice
Salt and paprika to season peppers
½ cup hummus Recipe here
2 tablespoon sundried tomatoes (optional)
Mayonnaise (optional)

For the patties
½ cup bulgur wheat (dalia)
1 cup cauliflower grated
½ cup onion minced
1 tablespoon garlic minced
2 tablespoon mint leaves chopped
2 tablespoon coriander chopped
1 teaspoon lemon juice
1 teaspoon roasted cumin powder
1 teaspoon cayenne pepper/ paprika/chilli flakes
A pinch of cinnamon
¼ teaspoon five spice powder (optional)
1 teaspoon olive oil
1 cup vegetable stock/water
4 tablespoon oats powder
Salt to taste
Oil for frying

Directions for Vegan Bulgur Wheat and Cauliflower Burger

1. Place the vegetable stock and 1/2 teaspoon salt in a saucepan and bring it to a boil. Stir in the bulgur, cover the lid, and cook for 2 to 3 mins on low heat.

2. Switch off the heat. Let it sit for 20 minutes until all the water is absorbed by the bulgur. Drain it in a strainer to get rid of the excess water if any and set aside.

3. Heat a spoon oil in a pan; add garlic and onions and saute

4. In the food processor add the cauliflower florets and pulse until they resemble a couscous-like texture.

5. Add in the cauliflower and saute on high heat till all the moisture evaporates. Switch off the heat and let it come to room temp

6. To the mixing bowl, add your cauliflower mix. cumin, salt, cinnamon, cayenne papper, five spice powder

8. Now add the cooked bulgur, cilantro and mint

9. Mix to combine well. Add the oats powder and mix well until the mixture holds together when you shape a portion into a patty.

10. Gently shape it into a patty 1 inch thick, about the diameter of the bun.

11. Pan fry the patties till golden brown on the either side.

12. Cut the bun into two. Apply mayo on both the sides. Place the iceberg lettuce, arrange seasoned peppers

13. Place the patty, spread a spoon of the hummus

14. A slice of onion and a few tomatoes. Now close with the second half of the bun

Place the vegetable stock and 1/2 teaspoon salt in a saucepan and bring it to a boil. Stir in the bulgur, cover the lid, and cook for 2 to 3 minutes on low heat.
Switch off the heat. Let it sit for 20 minutes until all the water is absorbed by the bulgur. Drain it in a strainer to get rid of the excess water if any and set aside.
In the food processor add the cauliflower florets and pulse until they resemble a couscous-like texture. Transfer into a bowl and set aside.
Heat a spoon oil in a pan; add garlic and onions and saute till translucent.
Add in the cauliflower and saute on high heat till all the moisture evaporates. Switch off the heat and let it come to room temperature.
To the mixing bowl, add your cooked bulgur, cauliflower mix, cilantro, mint, cumin, salt, cinnamon, cayenne papper, five spice powder and lemon juice. Mix to combine well.
Add the oats powder and mix well until the mixture holds together when you shape a portion into a patty. If the mixture is still too dry to shape into patties, mash it until you are able to make the patties well.
Adjust the seasoning to your taste.
Gently shape it into a patty 1 inch thick, about the diameter of the bun. Use your hands to gently flatten the burgers and smooth out the edges. You should get around 5 to 6 patties.
Season the coloured peppers with salt, paprika and lemon juice. Set aside.
Churn the hummus and sun dried tomatoes to form a smooth paste.
Heat 1 tablespoons oil in a large cast iron or non-stick skillet over medium heat. Place the patties leaving enough room to flip them. Cook until the patties are golden brown on the underside, about 3 to 4 minutes, then flip, add a splash more oil and cook till golden and evenly cooked.
Assemble the Burger
Cut the bun into two. Apply mayo on both the sides. Place the iceberg lettuce, arrange seasoned peppers, place the patty, spread a spoon of the hummus, a slice of onion and a few tomatoes. Now close with the second half of the bun.
Enjoy!

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