Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with Fresh Herb Mayonnaise, lettuce and tomato slices or with Golden Onions and serve on whole wheat kaiser rolls.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
- 3/4 cups bulgur
- 1 egg beaten
- 1 cup fresh whole wheat bread crumbs
- 1/4 cup minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups finely chopped mushrooms (8 oz/250 g)
- 1/4 cup dry white wine
- 1/4 cup vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crumbled dried thyme
Place bulgur in heatproof bowl. Cover with 1 cup (250 mL) boiling water; let stand until doubled in bulk, about 20 minutes. Mix in egg, bread crumbs and parsley; set aside.
Meanwhile, in skillet, heat oil over medium heat; fry onion and garlic until softened, about 3 minutes. Stir in chopped mushrooms, wine, salt, pepper and thyme; cook over medium-high heat, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, about 8 minutes.
Scrape mushroom mixture over bulgur mixture; stir to combine. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until heated through and crispy outside, about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 370 mg
- Protein 7 g
- Calories 220.0
- Total fat 9 g
- Cholesterol 47 mg
- Saturated fat 1 g
- Total carbohydrate 30 g
- Iron 19.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 12.0