Ingredients Jump to Instructions ↓

  1. 1 cup bulgur

  2. 1 cup boiling water

  3. 1 medium carrot, cut into 1/2-inch pieces

  4. 3 garlic cloves, halved

  5. 1/2 cup coarsely chopped sweet red pepper

  6. 1/4 cup coarsely chopped onion

  7. 1 can (16 ounces) kidney beans, rinsed and drained

  8. 2 eggs, lightly beaten

  9. 1 cup old-fashioned oats

  10. 1/3 cup chopped walnuts, toasted

  11. 2 tablespoons Italian seasoning

  12. 1 teaspoon salt

  13. 1/2 teaspoon pepper

  14. 1/2 cup cornmeal

  15. 6 teaspoons canola oil

  16. 12 whole wheat hamburger buns, split

  17. 12 lettuce leaves

  18. 12 slices tomato

  19. 12 slices sweet onion

Instructions Jump to Ingredients ↑

  1. Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry if needed. Place carrot and garlic in a food processor; cover and process until carrot is chopped. Add red pepper and onion; cover and pulse until red pepper is chopped. Add beans; cover and process until mixture is chunky. In a large bowl, combine the eggs, oats, walnuts, Italian seasoning, salt, pepper, cornmeal, bulgur and carrot mixture; stir until mixture is firm (mixture will be sticky). Shape into 12 patties. Cover and refrigerate for at least 2 hours. In a large nonstick skillet coated with cooking spray, cook four patties in 2 teaspoons oil for 3-4 minutes on each side or until lightly browned. Repeat with remaining patties and oil. Serve on buns with lettuce, tomato and onion. Yield: 12 servings.


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