Food & Cooking Recipes Ingredients Pasta and Grains California-Style Veggie Burgers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 55 mins Servings: 6 Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts. Ingredients 10 ounces baby spinach 6 tablespoons extra-virgin olive oil 3 ½ ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup) 1 yellow onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 teaspoons minced garlic (from 2 cloves) 1 can (15.5 ounces) pinto beans, rinsed and drained 1 cup packed cilantro leaves, chopped 2 teaspoons fresh lime juice 1 egg, beaten 1 ½ cups Cooked Bulgur ⅓ cup dry whole-wheat breadcrumbs 6 slices Swiss cheese (optional) 6 potato sandwich rolls, split and toasted Dijonnaise, sliced avocado, sprouts, and pickles, for serving Directions In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop. Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes. Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve. Louise Hagger Rate it Print