Prepare our Whole-Grain Rolls , if desired.
In 1-quart saucepan, heat water, bulgur, and salt to boiling over high heat. Boil 2 minutes. Cover and remove from heat; let mixture stand 15 minutes.
Meanwhile, in large nonstick skillet, heat 1 teaspoon oil over medium heat. Add garlic and saute 1 minute. Add mushrooms, carrots, yellow squash, zucchini, green onions, black pepper, and salt. Cook, stirring occasionally, until all liquid evaporates -- about 25 minutes. Remove from heat; let cool 10 minutes.
In large bowl, combine bulgur mixture, vegetable mixture, cornmeal, and 1 tablespoon flour until well combined. Divide bulgur-vegetable mixture into eight 2/3-cup servings. Shape each serving into a 4-inch patty. Using remaining 2 tablespoons flour, lightly dust all sides of patty and place on plate. Repeat with remaining mixture. Refrigerate patties 20 minutes.
Meanwhile, prepare Onion Marmalade : In large skillet, heat 2 teaspoons olive oil over medium heat. Add 2 1/2 cups sliced onions; cook, stirring occasionally, until softened -- about 5 to 7 minutes. Add 1/4 cup ketchup, 2 tablespoons cider vinegar, 2 tablespoons light molasses, and 1 tablespoon Worcestershire sauce. Reduce heat to low, cover, and cook, stirring occasionally, until onion mixture thickens--about 20 to 25 minutes. If making ahead of time, cool and transfer Onion Marmalade to bowl or container; refrigerate, covered, until ready to serve.
In large skillet, heat remaining 1 teaspoon oil over medium heat. Place 4 patties in skillet and cook until browned -- about 8 to 10 minutes. Carefully turn patties over and brown other side -- about 8 to 10 minutes. Remove patties from skillet and keep warm. Repeat to brown remaining patties.
Cut each tomato crosswise into 4 slices; cut slices in half. To serve, split each Whole-Grain Roll in half. Divide Onion Marmalade onto bottoms of rolls. Without rolls, spoon Onion Marmalade onto individual plates. Place patties, or veggie burgers, on Onion Marmalade. Top with tomatoes, lettuce, and, if using, tops of rolls.
