INGREDIENTS

INSTRUCTIONS

This burger has an intriguing flavor. Serve it as a sandwich or as a
pattie with the cucumber sauce.
Combine cucumber, yogurt, dill, vinegar, and salt in a small bowl;
cover and set aside.
In a small saucepan with a lid, bring water to a boil and add the
bulgur and lemon juice. Cover and turn heat down; simmer for 5 - 6
min. Check to see if bulgur is tender to the bite and all water is
absorbed. Set aside with the lid on to continue steaming.
Heat the olive oil in a large nonstick skillet over medium heat. Add
the green onion, pistachios, cumin, coriander, salt, cayenne, and
garlic; saute 2 min or until green onions are tender. Remove from
heat and add the parsley and tahini.
Place garbanzo beans in a food processor; process until ground. In a
large bowl combine garbanzos, green onion mixture, and bulgur; toss.
Add the flour and beaten eggs; stir to combine well. Divide mixture
into 6 equal portions, shaping into 3" patties.
Oil a vegetable basket or a pizza warming pan; grill the burgers 3 -
5 min on each side or until browned. Brush hamburger buns with olive
oil and place on the warming rack of the grill or to the side where
heat is lower. Place burgers on buns and top each with 2 - 3 Tbsp of
the reserved cucumber sauce, a slice of tomato, lettuce or other
condiments you prefer.
Makes 6 servings
Recipe by: Vegetarian Barbecue, Patti Bess
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 30,
1999, converted by MM_Buster v2.0l.

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