Vegetarian Burger (Volumetrics)

Better than frozen, full of great stuff.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup bulgur, uncooked
• 2⁄3 cup boiling water
• 2  teaspoons olive oil
• 2  tablespoons  minced walnuts
• 2  teaspoons ground cumin
• 1 (15 ounce) can chickpeas, rinsed and drained (garbanzos)
• 2  tablespoons all-purpose flour
• 1  large  egg white
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  red pepper
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 3⁄4 cup  finely grated carrot
• 1⁄4 cup  minced green onion
• 4 (1 1/2ounce)  hamburger buns
• 4  large romaine lettuce leaves
• 4  slices tomatoes
• 20  thin slices cucumbers
• 4  thin slices onions

Directions

1. Combine bulghur and water in a small bowl, let stand 30 minutes or until water is absorbed and bulghur is tender.
2. 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.
3. 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.
4. 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.