Relax!3 cupswater
1 cupuncooked
bulgurwheat
3 cupschopped
fr eshparsley
1 largecucumber,
seededand
di ced
1 cupdiced
(2seeded)
tomatoes(^1) ⁄ 4 cupfinely
choppedmint
le aves
(^1) ⁄ 2 cupoliveoil
3 tbsp.minced
garlic
3 tbsp.lemon
ju ice
1 cupwhole
wheatflour
3 tbsp.cornstarch
2 tbsp.sesameoil
(optional)
1.Br ingwater,lightly
1 cupTVP
granules
1 scantcup
vegetablebroth
(^1) ⁄ 4 cupimitation
baconbits
1 cupvitalwheat
glutenflour
(^1) ⁄ 4 tsp.liquid
smoke
(^1) ⁄ 2 cupnutritional
yeast
1 tbsp.garlic
powder
1 tbsp.onion
powder
(^1) ⁄ 4 cuppeanut
butter
(^1) ⁄ 4 cupmaplesyrup
(^1) ⁄ 4 cupvegetable
oil
(^1) ⁄ 4 cup barbecue
sauce
1.In a bowl,mix TVP
gr anulesandbroth,
TA BBOULEHBURGER
Serves 5WESTERN BACON CHEESEBURGER
Serves 4This burger
delivers the
indulgent flavors
of a fast food
burger sans meat!
Not in the mood for
burgers? Completing this
recipe through step 2
yields a deliciously light
tabbouleh salad.
PER SERVING: 420 cal,
9g protein, 53g carbs,
8g fiber, 3g sugar, 21g fatPER SERVING: 574 cal,
28g protein, 65g carbs,
11g fiber, 19g sugar, 25g fatsalted, to a boil.
Add bulgur wheat;
simmer, uncovered,
10 min., or until water
is absorbed. Cool.- In a bowl, combine
next 7 ingredients, salt
and pepper to taste.
Mix in cooled bulgur. - Heat oven to 350°F.
Line a baking pan
with parchment. Add
flour and cornstarch
to tabbouleh; knead
until mixed. If too wet,
add flour. Form 10
patties. Bake 40 to 45
min., flipping halfway
through, until firm and
beginning to brown. If
desired, panfry burgers
in sesame oil until a
crispy crust forms.
cover tightly with plas-
tic wrap and micro-
wave 5 to 6 min. Cool.- Add remaining
ingredients and salt
and pepper to taste.
Knead at least 5 min.;
let sit for a few minutes
to thicken. Form into 4
patties. Chill or freeze
until ready to use. - To cook, panfry in
oil over medium-high,
3 to 5 min. per side
or until a crust forms.
Or bake at 350°F on
a lined baking sheet
30 min., flipping half-
way through. Serve
on burger buns with
barbecue sauce and
baked beans on the
side, if desired.