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Chickpeas and bulgur add a nutty flavor and extra protein to ground beef (and makes the meal more cost-effective) in these Mediterranean-inspired burgers.

Source: Everyday Food, March 2011
Total Time Prep Servings



Cook's Notes

To make the burgers meatless, use 1/2 cup more bulgur and replace beef with 3 ounces shredded cheddar (1 cup) and 1 egg white.

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How would you rate this recipe?
  • MS11883903
    19 FEB, 2014
    Pretty much as everyone else has said....the burgers fall apart very easily. They were pretty good though; reminded me of a Lebanese hamburger....i will probably add a little feta to the hamburger mix next time to give it a little more flavor....
  • sdwebgal
    30 SEP, 2011
    Maybe incorporating a tiny bit of canola oil, olive oil, or safflower oil to hold it together. Egg would be strong flavor I would think but you could use that.
  • taves7
    3 MAY, 2011
    This isn't very good. Bland as hell. The burgers fall apart when you cook them. Forget about trying to get them on your bun in one piece. The sauce also needs something. Maybe some lime or lemon. I don't know. Don't make this. It's edible, but barely.
  • JFoScho
    26 APR, 2011
    There seems to be something missing from the recipe. I followed it closely but my chickpea burgers crumbled while they were cooking. Next time I would add egg, or something else to help the ingredients adhere.

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