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Print this Recipe    Burgers 38

Veggie Burgers with Walnuts

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 Tbsp 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 Tbsp chopped dill 3 Tbsp tamari
3 Tbsp tahini (sesame seed paste)
1 1/4 cups cooked chickpeas, drained
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 min.

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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