Vegetable burgers

Yield: 8 servings

Measure Ingredient
2 ounces Bulgur wheat
¼ cup Canola oil
1¼ cup Finely chopped mushrooms
1½ cup Finely chopped carrots
2 cups Finely chopped onions
2 tablespoons Minced garlic
¾ cup Walnuts
½ cup Sunflower seeds
½ cup Wheat germ
⅓ cup Chopped parsley
2 tablespoons Chopped dill
3 tablespoons Tahini (sesame seed paste)
1¼ cup Cooked chickpeas
3 tablespoons Tamari
3 tablespoons Lemon juice
¼ teaspoon Cayenne pepper
½ teaspoon Salt
¾ teaspoon Freshly ground pepper
¾ teaspoon Ground cumin
\N \N Oil for rubbing burgers & grill

Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain.

Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Let cook.

Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.

Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok).

Add to the sesame-bulgur mixture, mix well.

Chill thoroughly to firm the mixture.

Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart.

Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.

Serves 8 to 10, depending upon size of patties/rolls.

Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw.

From: swelch@... (Shaun Welch) @Newsgroups:

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