The bulgar burgers: I use water and a small amount of oil to mix in with the burger, then I compress it all to get the liquid out before frying (or baking). Use a heavy coating of oil in the fry pan and make sure to turn just once per side. If the burgers are kept fairly thin and about 4" in diameter, the flipping is easy and they tend not to fall apart.
I was a vegetarian for a few years, and even today I eat very little meat/chicken/fish. Eggs I do use, but only about a dozen a month. Mostly because I seldom cook for myself, and because I have no one else to cook for I just end up with a lousy diet--and if it wasn't for vitamin pills I'm sure I'd be dead already.
Of course, we have left out the world of full protein salads. They are a challenge, but fun. The hardest part is the dressing. I'll pop a few ideas here later. (I'm sure none of this stuff is new to you, but sometimes we need to be reminded that some foods we left behind are not only good for us but also good tasting.