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.
Because the kids loved tacos, we seasoned the gardenburger mixture with taco seasoning mix, but any seasonings you like will work.
Recipe courtesy Kathleen Daelemans
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