Gardenburgers

Because Marie's family was in the fast food mindset, to win over the kids, we made over their favorite meal, hamburgers and fries. Because[ one of the daughters is a vegetarian, two siblings are active in sports, husband, John, needed to lower his cholesterol and Marie was looking to lose weight we settled on gardenburgers and baked fries. Make a double batch and keep individually frozen patties on hand for nights you're just too tired to cook.]

Total Time:
28 min
Prep:
20 min
Cook:
8 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 large onion, finely diced
  • 1 1/4 cups vegetable or chicken stock
  • 1 cup coarse bulgur
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 4 ounces frozen peas and carrots, optional
  • Pinch kosher salt
  • 1/4 cup grated mozzarella
  • Serving suggestions: Serve with grilled onions, grilled portobello mushroom slices, and mixed greens, or, burger style with mango ketchup
Directions
  • Pour onions into a 3-quart saucepot with the vegetable stock and bring to a boil. Add bulgur, chickpeas, and frozen vegetables, stir until combined. Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed.

  • Remove pot from heat. Using a potato masher or spoon back, mash ingredients together making sure all chickpeas get smashed. Form into four burger patties. Lightly coat a 10-inch non-stick pan with cooking spray and turn heat to medium. Place all burgers in pan when hot and cook 2 to 3 minutes per side or until heated through and golden.

  • Optional: Fold in 1/4 cup grated mozzarella to mashed bulgur mixture before forming into burgers.

  • Tip: Because the kids loved tacos, we seasoned the gardenburger mixture with taco seasoning mix, but any seasonings you like will work.


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