By Freya Bellin

As someone with a lot of experience eating frozen veggie burgers, I can promise that making burgers from scratch is infinitely more delicious. These patties are meant to be appetizer-sized finger foods, but I made a couple monstrous ones to serve on rolls as veggie burgers instead. Or you could still make mini patties and serve them as sliders. Either way, these are great. You must be patient cooking them, and allow each side to really crisp up. This will help them stay together better when flipped, plus the crunchy outside is a nice texture contrast. Amazingly, the starch from the bulgur thickens up the mixture and acts as a paste to hold the ingredients together: no cheese or starch needed.

Skordalia, the dip that accompanies the patties, may be my new favorite condiment. It is a perfect complement to these burgers, but is also quite versatile, almost like hummus. It has a really unique flavor: super garlicky, nutty, and a little spicy. It would work great for crudités, pita, pretzels, or pretty much anything that can be dipped. Try it—you’ll be hooked. Recipe from The Food Matters Cookbook.

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