- 2/3 cup uncooked bulgur
- 1 1/3 cups of water, boiling
- 4 slices whole wheat bread, toasted
- 1 (15 oz.) can kidney beans, drained
- 1/4 cup of fresh parsley
- 2 cloves of garlic, minced
- 1 large egg
- 2 Tbsp tomato paste
- 1 Tbsp soy sauce
- 1 Tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 whole wheat rolls, cut in half
Place bulgur in a bowl with boiling water. Cover and set aside for 10 minutes.
Put the toasted bread into a food processor and process until there is 1/2 cup of crumbs. Set aside.
Combine the beans, parsley and garlic in the food processor. Blend until smooth.
Drain the bulgur and add to the bean mixture along with the bread crumbs. Blend well.
Add the egg, tomato paste and soy sauce and blend again.
Season with chili powder, salt and pepper. Mix well to combine.
Allow to rest for 30 minutes. The mixture will thicken.
Form the thickened mixture into 8 patties. Mist each with non-stick cooking spray.
Grill over medium heat for 5 minutes on each side or until the patties are as crisp as desired.
Toast rolls on the grill for about a minute before serving.
Tip: Regular hamburger buns are too soft for this type of patty. Use whole wheat or rye rolls to enhance the flavor of the burger.
Makes 8 sandwiches.