Ingredients:
3 tablespoons olive oil ( or veg. oil)
1/2 large onions, finely diced
1/4 cup mushrooms, chopped
1 1/4 cups vegetable stock
1 cup coarse bulgur
1 (15 ounce) cans chickpeas, drained and rinsed
4 ounces frozen peas and carrots (optional)
1 pinch kosher salt
1/4 cup grated mozzarella cheese
taco seasoning ( or seasoning of your choice)
Directions:
Put olive oil in a ten-inch non stick frying pan and heat.
Put onions and mushrooms into pan and saute for about 5 minutes,just until cooked slightly.
Pour onions and mushrooms into a 3-quart sauce pot 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.
At this point you may add a little seasoning of your choice (I use 1 tbs taco seasoning).
Form into 8 burger patties.
Lightly coat the 10-inch non stick pan with cooking spray (or a few more tbs of the olive oil) 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 (or cheese of your choice) to mashed bulgur mixture before forming into burgers.
To freeze: Flash freeze on a cookie sheet uncooked until solid.
To heat: Thaw in the refrigerator then cook per directions.
Enjoy!
Servings: 8
Time preparation: 20 min.
Time total: 28 min.