Vegetable Burgers
Ingredients
2 ounce(s) bulgur wheat
1/4 C.(s) canola oil
1 1/4 C.(s) finely chopped mushrooms
1 1/2 C.(s) finely chopped carrots
2 C.(s) finely chopped onions
2 Tbsp. minced garlic
3/4 C.(s) walnuts
1/2 C.(s) sunflower seeds
1/2 C.(s) wheat germ
1/3 C.(s) chopped parsley
2 Tbsp. chopped dill
3 Tbsp. tahini (sesame seed paste)
1 1/4 C.(s) cooked chickpeas
3 Tbsp. tamari
3 Tbsp. lemon juice
1/4 tsp. cayenne pepper
1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. ground cumin
oil for rubbing burgers and grill
Cooking Instructions
Put bulgar in a bowl of hot water, soak for 10 minutes or until tender, drain. Heat oil in a skilled, sauté mushrooms, carrots, onions, garlic for 15 minutes. Let cook. Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ. Mix sautéed 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)