Tabbouleh Burgers

Tabbouleh Burgers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup chopped seeded peeled cucumber

  • ½

    cup plain low-fat yogurt

  • 1

    tablespoon chopped fresh dill

  • 1

    tablespoon rice vinegar

  • teaspoon salt

  • ¾

    cup uncooked bulgur

  • ½

    cup boiling water

  • 2

    tablespoons fresh lemon juice

  • 4

    teaspoons olive oil divided

  • ¼

    cup finely chopped green onions

  • 2

    tablespoons chopped pistachios

  • 2

    teaspoons ground cumin

  • 2

    teaspoons ground coriander

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground red pepper

  • 2

    garlic cloves minced

  • ¼

    cup chopped fresh parsley

  • 1

    (15-ounce) can chickpeas (garbanzo beans) rinsed

  • 2

    tablespoons all-purpose flour

  • 2

    large egg whites lightly beaten

  • Cooking spray

  • 6

    (1½-ounce) hamburger buns

  • Parsley sprigs (optional)

Directions

Combine first 5 ingredients in a small bowl; cover and chill. Combine bulgur, boiling water, and lemon juice in a bowl; stir well. Let stand 30 minutes or until liquid is absorbed. Heat 2 teaspoons oil in a large non- stick skillet over medium heat. Add green onions and the next 6 ingredients (green onions through garlic); sauté 1 minute or until green onions are tender. Remove from heat; stir in parsley. Place chickpeas in a food processor; process until ground. Add chickpeas and green onion mixture to bulgur mixture; toss well. Add flour and egg whites; stir well. Divide mixture into 6 equal portions, shaping into 3-inch patties. Heat 2 teaspoons oil in skillet coated with cooking spray. Place over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Place patties on bottom halves of buns; dress with parsley sprigs, if desired. Top each with 1/4 cup cucumber sauce and top half of bun.


Nutrition

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