Cherry-Bulgur Burgers w/ Rosemary & Daiya Jack Cheese.

Look. I’m posting a recipe for something savory. Sort of. 😉

These burgers are pretty easy to put together and they grill really nicely. I made them on Sputnik (it looks like a satellite), my tabletop outdoor grill. Don’t forget the vegan cheese as the it cuts the sweetness of the cherries. If you can’t get ahold of the new Daiya wedges, use your favorite vegan cheese you have access to. If you can’t get any near you, try making your own at home. There are a lot of recipes for nut based cheeses online and in various vegan cookbooks.

Cherry-Bulgur Burgers w/ Rosemary & Daiya Jack Cheese

Adapted from Sunset Magazine


2 tbsp bulgur wheat

1 c chopped onion + one additional onion cut into slices (grill the slices for extra delicious, or just reserve them to top your burgers with)

1 clove garlic, minced

1/3 c Vegenaise (I like the reduced fat version)

2 1/2 tsp fresh rosemary, chopped finely and divided

zest of half a lemon

3/4 tsp black pepper, divded

scant cup dried cherries

1 tsp sea salt

one package Gimme Lean Ground Beef Style

one Daiya Jack wedge (you’ll need about 6 slices)

hamburger buns



Combine the bulgur with 1/3 c boiling water. Let it stand for about 10 min. If not all of the water is completely absorbed after 10 min, microwave the bulgur for about a minute until the water is absorbed.

In a bowl, combine the Vegenaise, lemon zest, 1/2 tsp of rosemary and 1/4 tsp back pepper. Mix and set in the fridge to chill.

Now grab a pan to cook your chopped onion. Heat about a tbsp of oil and add the onion. Cook for 10-15 min until the onion is golden. Add the garlic and give it a stir. Remove from heat and scrape contents into a large bowl. Add the bulgur, and Gimme Lean beef, remaining rosemary, salt and remaining pepper.

Whirl the cherries in a food processor to break them up a bit, or just give them a good chop with a sharp knife. Add the cherries to the bowl.

Use your hands to really mash everything together. Take handfuls of the mixture and form burger patties to your desired size. I made about 6 patties.

Now you can cook the burgers in pan, or do what I did and grill them. If you decide to grill them, add the vegan cheese in the last few minutes. The new Daiya wedges are a lot softer than the shreds and they melt more easily, so you won’t need to leave them for too long. I also like to grill or toast my buns. Rudi’s Organic Whole Buns are my favorite to use, just in case you were wondering. 😉 Add desired amount of Vegenaise, some nice crispy lettuce and some onions (which I hope you grilled!).


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