Tabbouleh Burgers

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* Exported from MasterCook *

 

Tabbouleh Burgers

 

Recipe By : Cooking Light, May 1997, p.146

Serving Size : 6 Preparation Time :0:00

Categories : 1997 Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cucumber -- seeded-chopped-peele

1/2 cup plain low-fat yogurt

1 tablespoon fresh dill -- chopped

1 tablespoon rice vinegar

1/8 teaspoon salt

3/4 cup bulgur -- uncooked

1/2 cup boiling water

2 tablespoons fresh lemon juice

4 teaspoons olive oil -- divided

1/4 cup finely chopped green onions

2 tablespoons pistachio nuts -- chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 teaspoon salt

1/4 teaspoon ground red pepper

2 cloves minced garlic

1/4 cup chopped fresh parsley

15 ounces chickpeas, canned -- drained and rinsed

2 tablespoons all-purpose flour

2 large egg whites -- lightly beaten

Cooking spray

6 hamburger buns, low calorie

parsley sprigs -- optional

 

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 nonstick 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.

 

 

 

Per serving = 309 calories, 6 gm fat, 1 mg cholesterol, 575 mg sodium, 54 gm

carbohydrate, 12 gm protein, 10 gm fiber

Exchanges: 3 1/2 grain, 1/2 vegetable, 1 fat