Vegetarian Burger (Volumetrics) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Better than frozen, full of great stuff. Ingredients:
1/2 cup bulgur, uncooked |
2/3 cup boiling water |
2 teaspoons olive oil |
2 tablespoons minced walnuts |
2 teaspoons ground cumin |
1 (15 ounce) can chickpeas, rinsed and drained (garbanzos) |
2 tablespoons all-purpose flour |
1 large egg white |
1/2 teaspoon salt |
1/4 teaspoon red pepper |
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
3/4 cup finely grated carrot |
1/4 cup minced green onion |
4 (1 1/2 ounce) hamburger buns |
4 large romaine lettuce leaves |
4 slices tomatoes |
20 thin slices cucumbers |
4 thin slices onions |
Directions:
1. Combine bulghur and water in a small bowl, let stand 30 minutes or until water is absorbed and bulghur is tender.
2. Meanwhile, in a small nonstick skillet, heat the oil over medium heat. Add the walnuts and saute 3-4 minutes or until fragrant. Stir in cumin and saute one more minute. Transfer to a large bowl.
3. Place the chickpeas. flour, egg white, salt, and red pepper in the work bowl of a food processor and process until smooth. Add this mixture to the walnuts in the large bowl. Add the plumped bulghur, spinach, carrot, and green onion; mix well.
4. Shape into four 3/4-inch thick patties and grill or broil patties on a rack coated with cooking spray until browned and cooked through, about 5 minutes on each side.Serve on the buns with lettuce, tomato, and cucumber with a tablespoon of Creamy Cucumber Ranch Dressing, Creamy Cucumber Ranch Dressing (Volumetrics) (not vegan), or 2 teaspoons mustard or ketchup.
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