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3/4 cup bulgur |
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1 1/2 cups water |
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1 tsp. powdered chicken broth |
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5 almonds, ground or 2 tsp. pre ground almonds |
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3 tsp. sunflower seeds, ground |
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1/4 tsp.kelp seasoning |
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1/2 tsp. dried thyme |
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1/2 tsp. cumin |
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1/2 tsp. curry powder |
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1/2 tsp. mexican oregano |
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1 tsp. minced garlic |
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1/4 cup grated firm tofu |
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3/4 cup crushed tortilla chips |
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Olive oil for frying |
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1 egg |
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1/4 cup regular rolled oats |
Bring the water to a boil. Add the bulgur and chicken broth, simmer on medium high heat until all the water is absorbed. Place the bulgur in a medium sized bowl and let it cool until it is no longer steaming. Once the bulgur is cool enough, add all remaining ingredients except the crushed tortilla chips. Mix well then form into patties. Coat each patty in the crushed chips. Place all patties on a plate, cover with saran wrap and put in the freezer for at least 1 hour. To cook, fry in about 1 tbl. of olive oil. Cook each patty just until crispy on each side, approximately 3 min. per side.
Eat these just as you would a hamburger. You can experiment with different toppings. We like to top our Bulgur Burgers with a couple of slices of fresh spinach, salsa, sour cream or plain yogurt.
Enjoy!
Serves 4
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