Vegetable burgers (welch)
Yield: 8 Servings
Ingredients:
- 2 oz Bulgur wheat
- 1/4 c Canola oil
- 1 1/4 c Finely chopped mushrooms
- 1 1/2 c Finely chopped carrots
- 2 c Finely chopped onions
- 2 tb Minced garlic
- 3/4 c Walnuts
- 1/2 c Sunflower seeds
- 1/2 c Wheat germ
- 1/3 c Chopped parsley
- 2 tb Chopped dill
- 3 tb Tahini (sesame seed paste)
- 1 1/4 c Cooked chickpeas
- 3 tb Tamari
- 3 tb Lemon juice
- 1/4 ts Cayenne pepper
- 1/2 ts Salt
- 3/4 ts Freshly ground pepper
- 3/4 ts Ground cumin
Instructions:
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@pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups: rec.food.recipes
