Tabbouleh Burger
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These vibrant tabbouleh burgers offer a refreshing, plant-based twist on a Middle Eastern classic. By transforming the traditional herb and bulgur wheat salad into a substantial patty, you create a meal that is bursting with the zesty flavours of fresh mint, lemon, and parsley. The addition of wholemeal flour and a touch of cornflour ensures the burgers hold their shape during baking, resulting in a satisfying texture that is naturally high in fibre.
Perfect for a healthy midweek dinner or a vegan-friendly barbecue, these patties are best served tucked into toasted pittas or wholemeal buns. Top them with a dollop of creamy hummus or a drizzle of tahini dressing to complement the savoury notes of the garlic and sesame. This versatile recipe is an excellent way to enjoy a nutrient-dense, homemade meal that feels light yet filling.
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Ingredients for Tabbouleh Burger
725ml (705 ml) water
240ml (176 g) uncooked bulgur wheat
3 cups (180 g) finely chopped fresh parsley
1 large cucumber, seeded and diced (about 475ml [270 g])
240ml (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
1 recipe Tabbouleh Salad (above)
1 cup (120 g) wholemeal flour
3 tablespoons (24 g) cornflour
2 tablespoons (30 ml) sesame oil (optional)
How to make Tabbouleh Burger
Bring a pot of lightly salted water 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.
In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.
Preheat the oven to 177°C (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.
Add the flour and cornflour to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. 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!
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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