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This recipe proves that you can have a really delicious, low-fat meal with just a few simple ingredients. I came up with these patties after I had bought the most beautiful bunch of cilantro and had just cooked a fresh batch of black beans and was trying to decide how best to use them. These patties are absolutely delicious just the way they are, I didn’t spice them up too much because I wanted the fresh flavor of the black beans and cilantro to shine.

Black bean bulgur patties topped with salsa.

Black Bean Bulgur Patties with Cilantro and Lime

4.50 from 6 votes
Prep: 7 mins
Cook: 18 mins
Total: 25 mins
Servings: 4 servings
I came up with these patties after I had bought the most beautiful bunch of cilantro and had just cooked a fresh batch of black beans and was trying to decide how best to use them. These patties are absolutely delicious just the way they are, I didn’t spice them up too much because I wanted the fresh flavor of the black beans and cilantro to shine.

Ingredients 

  • 1/2 cup of uncooked Bulgur wheat
  • 1 cup of Vegetable broth or water
  • 1 1/2 cups of cooked Black beans
  • 1/2 cup of lightly packed Cilantro leaves, finely chopped
  • 3 Green onions, thinly sliced
  • 1 Tablespoon of Lime juice
  • 1/2 teaspoon of Cumin
  • 3/4 teaspoon of Sea salt, or to taste

Instructions 

  • In a small pan, bring the vegetable broth or water to a boil, add bulgur and lower the heat to medium. Simmer for about 10 minutes then drain in a fine mesh strainer. Drain very well, you may have to push the bulgur against the strainer to get every last drop of liquid!
  • In a medium bowl, mash the black beans with a potato masher until no big chunks are left. Add remaining ingredients, including drained bulgur and mix well. Let mixture rest for 10 minutes, this allows it to firm up and makes it easier to handle.
  • Place a medium skillet over medium heat and spray it with cooking spray. Using a 2 tbsp cookie scoop, drop the patties on the hot pan and flatten them to about ½ inch thickness with a spatula. Cook 4 or 5 at a time, until golden brown, about 1-2 minutes on each side, adding more cooking spray as needed. If the pan starts to smoke or the patties are cooking too fast, lower the heat to medium-low and proceed with the recipe. Serve on their own or in a tortilla with avocado and salsa!

Notes

These patties are absolutely delicious just the way they are, I didn’t spice them up too much because I wanted the fresh flavor of the black beans and cilantro to shine.

Nutrition

Calories: 127kcalCarbohydrates: 26gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 925mgPotassium: 315mgFiber: 8gSugar: 1gVitamin A: 359IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Roxane McNulty
Course: Dinner, Lunch
Cuisine: Mediterranean, Mexican, Middle Eastern
Method: Stovetop
Diet: Vegan
Keywords: black bean burger, bulgur, cilantro, lime
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler – She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane’s Natural Kitchen

More about Roxane McNulty

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