This Vegan Tabbouleh Salad Burger by Joni Marie Newman is so colorful and full of texture and flavor!

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For the Tabbouleh:

  • 3 cups (705 ml) water
  • 1 cup (176 g) uncooked #2 medium bulgur wheat
  • 3 cups (180 g) finely chopped fresh parsley
  • 1 large cucumber, seeded and diced (about 2 cups
    [270 g])
  • 1 cup (180 g) diced tomatoes (approx. 2 seeded tomatoes)
  • 1/4 cup (12 g) finely chopped mint leaves
  • 1/2 cup (120 ml) olive oil
  • 3 tablespoons (45 g) minced garlic
  • 3 tablespoons (45 ml) lemon juice
  • Salt and pepper

For the Burgers:

  • Tabbouleh Salad
  • 1 cup (120 g) whole wheat flour
  • 3 tablespoons (24 g) cornstarch
  • 2 tablespoons (30 ml) sesame oil (optional)


For the Tabblouleh:

  1. Bring the water, lightly salted, to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
  2. In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, and salt and pepper to taste. Add the cooled bulgur and mix thoroughly.

For the Burgers:

  1. Preheat the oven to 350°F. Line a baking pan with parchment or a silicone baking mat.
  2. Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour. Form into 10 patties.
  3. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown.
  4. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust! Alternatively, use your Air-Fryer at 375°F for 18 to 20 minutes.