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Ingredientes
- 1 x Cucumber
- 1/2 c. Plain Lowfat Yogurt
- 2 tsp Dill
- 1 Tbsp. Rice Wine Vinegar
- 1/8 tsp Salt
- 3/4 c. Water
- 3/4 c. Raw Bulgur
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Finely Diced Green Onion
- 2 Tbsp. Minced Pistachios
- 2 tsp Cumin
- 2 tsp Coriander
- 1/4 tsp Salt
- 1 pch Cayenne
- 3 x Cloves Garlic Chopped
- 1/4 c. Minced Fresh Parsley
- 2 Tbsp. Tahini
- 15 ounce Garbanzo Beans, Canned Liquid removed
- 2 Tbsp. Whole-Wheat Flour Or possibly White Flour
- 1 lrg Egg Plus
- 1 x Egg White Vegetable Oil
- 6 x Hamburger Buns
Direcciones
- This burger has an intriguing flavor. Serve it as a sandwich or possibly 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 in the bulgur and lemon juice. Cover and turn heat down; simmer for 5 - 6 minutes. 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 extra virgin olive oil in a large nonstick skillet over medium heat. Add in the green onion, pistachios, cumin, coriander, salt, cayenne, and garlic; saute/fry 2 minutes or possibly till green onions are tender. Remove from heat and add in the parsley and tahini.
- Place garbanzo beans in a food processor; process till grnd. In a large bowl combine garbanzos, green onion mix, and bulgur; toss. Add in the flour and beaten Large eggs; stir to combine well. Divide mix into 6 equal portions, shaping into 3" patties.
- Oil a vegetable basket or possibly a pizza warming pan; grill the burgers 3 - 5 minutes on each side or possibly till browned. Brush hamburger buns with extra virgin olive oil and place on the warming rack of the grill or possibly 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 possibly other condiments you prefer.
- Makes 6 servings
- NOTES : Patti Bess is another author Jeff and I met at IACP. She started appear in Better Homes and Gardens - Low Calorie/Low Fat Recipes, Women, Prime Times, Vegetarian Journal, Pleasures of Cooking, Farm Family Journal, Country Journal and others. She is the author of Vegetarian Barbecue cookbook (what a wonderful time of year for this book to be out!!).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 6 servings | |
| Calories 379 | |
| Calories from Fat 109 | 29% |
| Total Fat 12.52g | 16% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 598mg | 25% |
| Potassium 404mg | 12% |
| Total Carbs 55.57g | 15% |
| Dietary Fiber 8.6g | 29% |
| Sugars 4.52g | 3% |
| Protein 13.22g | 21% |
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