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.
  • Level: Easy
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 8 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. Optional: Fold in 1/4 cup grated mozzarella to mashed bulgur mixture before forming into burgers.

Cook’s Note

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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