Ingredients

55g Bulgur wheat
1/4 c Canola oil
1 1/4 c Finely chopped mushrooms
1 1/2 c Finely chopped carrots
2 c Finely chopped onions
2 tbsp Minced garlic
3/4 c Walnuts
1/2 c Sunflower seeds
1/2 c Wheat germ
1/3 c Chopped parsley
2 tbsp Chopped dill
3 tbsp Mayver’s Hulled Organic Tahini
1 1/4 c Cooked chickpeas
3 tbsp Soy Sauce
3 tbsp Lemon juice
1/4 tsp Cayenne pepper
1/2 tsp Salt
3/4 tsp Freshly ground pepper
3/4 tsp Ground cumin

Method

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, soy sauce, 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 to 10, depending upon size of patties/rolls. Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw.