CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
Vegetarian |
*sent, Legumes, Vegetarian |
4 |
servings |
INGREDIENTS
2/3 |
c |
Bulgur |
1 1/4 |
c |
Boiling water |
15 |
oz |
Canned black beans; drained |
1/2 |
c |
Grated onion; squeezed dry |
1 |
tb |
Extra virgin olive oil |
1 |
tb |
Fresh parsley |
1 |
|
Clove garlic; minced |
1/2 |
|
Jalapeno chile pepper; seeded and coarsely chopped |
1/4 |
ts |
Salt |
1/4 |
ts |
Chili powder |
1/4 |
ts |
Ground cumin |
1 |
ds |
Freshly ground black pepper |
1/2 |
c |
Stone-ground yellow cornmeal |
1 |
tb |
Vegetable oil; approximately |
1 |
|
Avocado; peeled, halved and pitted |
1/4 |
c |
Salsa |
1 |
ts |
Minced fresh cilantro |
4 |
|
Hamburger rolls |
1 |
|
Tomato; peeled, seeded and diced |
2 |
|
Green onions; thinly sliced on the diagonal |
INSTRUCTIONS
INTRO - One of the great delights of these burgers is their wonderful
aroma as they cook.
1) Place bulgur in a small bowl and cover with boiling water. Let
stand 10 minutes. Drain well. Place soaked bulgur in a food processor
with the beans, onion, olive oil, parsley, garlic, jalapeno, salt,
chili powder, cumin and pepper. Process until smooth, scraping down
the sides of the bowl as necessary.
2) Form bean mixture into 4 patties. Carefully dredge patties in the
cornmeal. Heat oil in a nonstick skillet over medium heat. Add
patties and cook, turning to brown both sides, about 5 minutes.
3) While bean patties are cooking, mash the avocado in a small bowl
and stir in salsa and cilantro.
4) To serve, place bean patties on rolls, top with avocado mixture,
diced tomato and green onions.
EACH: 531 cals, 25% from fat, (15g total fat), 86g carbs, (22g
fiber), 20g protein. Nutrition estimated by MasterCook and
kitpath@earthlink.net 4/23/99 (Recipe adapted from THE NO-TOFU
VEGETARIAN COOKBOOK by Sharon Sassaman Claessens (HP Books, 1997,
p.175)
Recipe by: Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
24, 1999, converted by MM_Buster v2.0l.
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