03-02-2005, 02:05 PM
3 cups water
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups bulgur
1 cup mashed, cooked chickpeas
1/2 cup chopped green onions
1/2 cup grated carrots
1/4 cup chopped fresh parsley
1/4 cup tahini
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Pinch of ground black pepper
Bring water to a boil.
Meanwhile, heat oil in heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring mixture to a boil; cover and reduce heat to low. Simmer for 15 to 20 minutes or until water is absorbed and bulgur is soft and chewy.
Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form mixture into 6 to 8 burgers. Place burgers in freezer for 5 to 10 minutes or until firm.
Cook burgers in lightly oil skillet over medium-low heat about 10 min, or until browned, turning halfway through cooking.
Serve on buns with condiments and vegetables.
Yield: 6 to 8 servings
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups bulgur
1 cup mashed, cooked chickpeas
1/2 cup chopped green onions
1/2 cup grated carrots
1/4 cup chopped fresh parsley
1/4 cup tahini
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Pinch of ground black pepper
Bring water to a boil.
Meanwhile, heat oil in heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring mixture to a boil; cover and reduce heat to low. Simmer for 15 to 20 minutes or until water is absorbed and bulgur is soft and chewy.
Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form mixture into 6 to 8 burgers. Place burgers in freezer for 5 to 10 minutes or until firm.
Cook burgers in lightly oil skillet over medium-low heat about 10 min, or until browned, turning halfway through cooking.
Serve on buns with condiments and vegetables.
Yield: 6 to 8 servings