2 oz bulgur wheat
1/4 cup canola oil
1 1/4 cups finely chopped mushrooms
1 1/2 cups finely chopped carrots
2 cups finely chopped onions
2 tbl minced garlic
3/4 cup walnuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1/3 cup chopped parsley
2 tbl chopped dill
3 tbl tahini (sesame seed paste)
1 1/4 cups cooked chickpeas (if using canned garbanzo beans, make sure they're
well-drained)
3 tbl tamari
3 tbl 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
Put bulgur in a bowl of hot water, soak for 10 minutes or until
tender,drain well.
Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds,
bulgur, and wheat germ.
Mix sauteed vegetables with parsley, dill, tahini, chickpeas, tamari, lemon
juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add
to the sesame-bulgur mixture, mix well. A potato masher is useful at this
stage.
Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more
in the refrigerator).
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.
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