Tabbouleh Burgers

By Lv2Cook

Ingredients

• 1 cup chopped seeded peeled cucumber
• 1/2 cup plain low-fat yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon rice vinegar
• 1/8 teaspoon salt
• 3/4 cup uncooked bulgur
• 1/2 cup boiling water
• 2 tablespoons fresh lemon juice
• 4 teaspoons olive oil divided
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped pistachios
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 garlic cloves minced
• 1/4 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 (1 1/2-ounce) hamburger buns
• Parsley sprigs (optional)

Details

Servings 1

Preparation

Step 1

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.