Vegetarian Burger (Volumetrics)
- Combine bulghur and water in a small bowl, let stand 30 minutes or until water is absorbed and bulghur is tender.
- Meanwhile, in a small nonstick skillet, heat the oil over medium heat. Add the walnuts and saute 3-4 minutes or until fragrant. Stir in cumin and saute one more minute. Transfer to a large bowl.
- Place the chickpeas. flour, egg white, salt, and red pepper in the work bowl of a food processor and process until smooth. Add this mixture to the walnuts in the large bowl. Add the plumped bulghur, spinach, carrot, and green onion; mix well.
- Shape into four 3/4-inch thick patties and grill or broil patties on a rack coated with cooking spray until browned and cooked through, about 5 minutes on each side.Serve on the buns with lettuce, tomato, and cucumber with a tablespoon of Creamy Cucumber Ranch Dressing, Recipe #500415 (not vegan), or 2 teaspoons mustard or ketchup.