Serves: 8
Total Calories: 290

2 ounces bulgur wheat
1/4 cup canola oil
1 1/4 cups mushrooms finely chopped
1 1/2 cups carrots finely chopped
2 cups onions chopped
2 tablespoons garlic minced
3/4 cup walnuts
1/2 cup sunflower seed
1/2 cup wheat germ
1/3 cup parsley chopped
2 tablespoons dill weed chopped
3 tablespoons tahini (sesame seed paste)
1 1/4 cups cooked chickpeas
3 tablespoons tamari
3 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 teaspoon black pepper freshly ground
3/4 teaspoon cumin ground
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, tahini, 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 8-10 (depending upon size of patties/rolls).

Serve with a marinated fresh vegetable salad, coleslaw or carrot slaw.

Nutritional Facts:

Serves: 8
Total Calories: 290
Calories from Fat: 207

More Recipes from the Cook'n Vegetarian Cookbook:
Baba Gannouj (Middle East)
Black Bean Chili Burgers
Grilled Eggplant Sandwiches
Grilled Tofu Sandwiches
Lentil Burgers
Peanut Burgers
Vegetable Burgers
Vegetarian Bacon
Veggie Sandwich Spread