Title: Vegetable burgers (welch)
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
 
      2 oz Bulgur wheat
    1/4 c  Canola oil
  1 1/4 c  Finely chopped mushrooms
  1 1/2 c  Finely chopped carrots
      2 c  Finely chopped onions
      2 tb Minced garlic
    3/4 c  Walnuts
    1/2 c  Sunflower seeds
    1/2 c  Wheat germ
    1/3 c  Chopped parsley
      2 tb Chopped dill
      3 tb Tahini (sesame seed paste)
  1 1/4 c  Cooked chickpeas
      3 tb Tamari
      3 tb Lemon juice
    1/4 ts Cayenne pepper
    1/2 ts Salt
    3/4 ts Freshly ground pepper
    3/4 ts Ground cumin
           Oil
           -for rubbing burgers & grill
 
  Put bulgar in a bowl of hot water, soak for 10 minutes or until
  tender,drain.
  
  Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15
  mins. Let cook.
  
  Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds,
  bulgur, and wheat germ.
  
  Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari,
  lemon juice, cayenne, salt, pepper, and cumin until blended (small
  lumps ok).
  
  Add to the sesame-bulgur mixture, mix well.
  
  Chill thoroughly to firm the mixture.
  
  Shape into patties, pat with oil, cook 4 minutes on each side, flip
  carefully with a Wide spatula to keep from falling apart.
  
  Serve on toasted rolls with slices of tomato, sprouts, cucumber,
  yogurt.
  
  Serves 8 to 10, depending upon size of patties/rolls.
  
  Yum, with a nice chopped (medium dice) marinated fresh vegetable
  salad or coleslaw or carrot slaw.
  
  From: swelch@pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups:
  rec.food.recipes