Vegetarian Burger (Volumetrics)

• 12 cup bulgur, uncooked
• 23 cup boiling water
• 2 teaspoons olive oil
• 2 tablespoons minced walnuts
• 2 teaspoons ground cumin
• 1 (15 ounce) can chickpeas, rinsed and drained (garbanzos)
• 2 tablespoons all-purpose flour
• 1 large egg white
• 12 teaspoon salt
• 14 teaspoon red pepper
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 34 cup finely grated carrot
• 14 cup minced green onion
• 4 (1 1/2 ounce) hamburger buns
• 4 large romaine lettuce leaves
• 4 slices tomatoes
• 20 thin slices cucumbers
• 4 thin slices onions

1. Combine bulghur and water in a small bowl, let stand 30 minutes or until water is absorbed and bulghur is tender.
2. Meanwhile, in a small nonstick skillet, heat the oil over medium heat.
3. Add the walnuts and saute 3-4 minutes or until fragrant.
4. Stir in cumin and saute one more minute.
5. Transfer to a large bowl.
6. Place the chickpeas.
7. flour, egg white, salt, and red pepper in the work bowl of a food processor and process until smooth.
8. Add this mixture to the walnuts in the large bowl.
9. Add the plumped bulghur, spinach, carrot, and green onion; mix well.
10. Shape into four 3/4-inch thick patties and grill or broil patties on a rack coated with cooking spray until browned and cooked through, about 5 minutes on each side.Serve on the buns with lettuce, tomato, and cucumber with a tablespoon of Creamy Cucumber Ranch Dressing, Recipe #500415 (not vegan), or 2 teaspoons mustard or ketchup.

boiling water, olive oil, walnuts, ground cumin, chickpeas, flour, egg white, salt, red pepper, carrot, green onion, buns, romaine lettuce leaves, tomatoes, thin slices cucumbers, thin slices onions

Taken from www.food.com/recipe/vegetarian-burger-volumetrics-500420 (may not work)