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| RECIPE FOR VEGETABLE BURGERS |
Title: Vegetable Burgers
Category: Vegetarian Entree
Serves: 8
Ingredients:
| 2.00 | oz | Bulgur wheat | | 0.25 | c | Canola oil | | 1.25 | c | Finely chopped mushrooms | | 1.50 | c | Finely chopped carrots | | 2.00 | c | Finely chopped onions | | 2.00 | tb | Minced garlic | | 0.75 | c | Walnuts | | 0.50 | c | Sunflower seeds | | 0.50 | c | Wheat germ | | 0.33 | c | Chopped parsley | | 2.00 | tb | Chopped dill | | 3.00 | tb | Tahini (sesame seed paste) | | 1.25 | c | Cooked chickpeas | | 3.00 | tb | Tamari | | 3.00 | tb | Lemon juice | | 0.25 | ts | Cayenne pepper | | 0.50 | ts | Salt | | 0.75 | ts | Freshly ground pepper | | 0.75 | ts | Ground cumin | | | Oil | | | -for rubbing burgers & grill |
Instructions:
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.
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