Contributed by (Recipe adapted from “The Nut Factory” at www.thenutfactory.com)

Ingredients

2 oz Bulgur wheat
1/4 C Oil
1 1/4 C finely chopped Mushrooms
1 1/2 C finely chopped Carrots
2 C finely chopped Onions
2 Tbs minced Garlic
3/4 C Walnuts
1/2 C Sunflower seeds
1/2 C Sesame seeds
1/2 C Wheat germ
1/3 C chopped Parsley
2 Tbs chopped Dill
3 Tbs Tamari
3 Tbs Tahini
1 1/4 C cooked Chickpeas
3 Tbs Lemon juice
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

Instructions

Put bulgur in a bowl of hot water, soak for 10 minutes or until tender, drain well. Heat oil in a skilled, sauté mushrooms, carrots, onions, garlic for 15 minutes. Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ. Mix sautéed 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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