Veggie Burgers with Walnuts

a vegetarian alternative to hamburgers

Buy Walnuts here

Buy Sunflowers here

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 Tbls 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 Tbls chopped dill
3 tbl tamari
3 Tbls tahini (sesame seed paste)
1 1/4 cups cooked chickpeas
(if using canned garbanzo beans,
make sure they're well-drained)

3 Tbls 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
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 min.

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.

from: Celina da Rocha Azevedo

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