Veggie Burger (bulgur & gluten)

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These are another family favorite. The gluten, bulgur and walnuts give these burgers a nice meaty texture.

Yield: about 20 burgers (about 90 g/3 oz each)


  • 1 large onion/1½ cups, chopped small 
  • 2 cloves garlic, minced
  • 1 pkg (7oz/200g) mushrooms, chopped small
  • 3½ cups tomato juice (use water and juice to measure 3½ cups)
  • 1 cup sunflower seeds
  • 3 Tbsp Beef Flavor or Chicken Flavor seasoning
  • 2 Tbsp no salt seasoning (like Mrs Dash or Costco)
  • 3 Tbsp soy sauce
  • 2 Tbsp regular molasses
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sage
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp liquid smoke
  • 1½ cups coarse cut bulgur
  • 1½ cups gluten flour
  • ½ cup rolled oats
  • ½ cup/2 oz walnuts, chopped small

Optional to add dehydrated vegetable powder

Adding dehydrated vegetable powder will give you burger extra flavor along with a boost of hidden nutrients.

  • 1 Tbsp dehydrated roasted red peppers
  • 1 tsp greens (kale, collards, swiss chard)
  • 1 tsp celery or fennel
  • 1 tsp carrots
  • 1 tsp beets
  • 1 tsp squash


  1. In a large pan sauté the onions then add the garlic and mushrooms. Cook until mushrooms are tender.
  2. Blend tomato juice/water with sunflower seeds. Pour mixture into pan. 
  3. Add seasonings, (including any dehydrated vegetable powders) and bulgur. Stir mixture well to combine. Cover and while stirring occasionally, simmer mixture for 20-30 minutes or until bulgur is tender.
  4. Allow this mixture to cool completely before moving on to step five.
  5. Mix together the gluten flour, rolled oats, and walnuts then add it to the bulgur mixture. Mix well to combine.
  6. Shape into patties. (about ½ cup mixture or make into 90 g/3 oz patties)

Cooking and Freezing

To prevent indigestion, patties made with gluten flour must be thoroughly cooked before eating.

  • Oven method. Lay patties on a non-stick cookie sheet. Seal tight with foil so these do not dry out. Bake for 45 minutes at 350 degrees.
  • Freezing. To prevent patties from sticking together, cut parchment paper into squares and put two layers in between each patty.  Place patties into an air tight container and freeze.