Tabbouleh Burgers

Ingredients

• 0.8 cup bulgur uncooked
• 15 ounce chickpeas drained canned (garbanzo beans)
• 1 cup cucumber peeled seeded chopped
• 2 large egg whites lightly beaten
• 2 tablespoons flour all-purpose
• 1 tablespoon optional: dill fresh chopped
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup green onions finely chopped
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 9 ounce hamburger buns 
• 2 tablespoons juice of lemon fresh
• 0.5 cup yogurt plain low-fat
• 4 teaspoons olive oil divided
• 2 tablespoons pistachios chopped
• 1 tablespoon rice vinegar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 cup water boiling

Equipment

• food processor
• bowl
• frying pan

Directions

1. Combine first 5 ingredients in a small bowl; cover and chill.
2. Combine bulgur, boiling water, and lemon juice in a bowl; stir well.
3. Let stand 30 minutes or until liquid is absorbed.
4. Heat 2 teaspoons oil in a large non-stick skillet over medium heat.
5. Add green onions and the next 6 ingredients (green onions through garlic); saut 1 minute or until green onions are tender.
6. Remove from heat; stir in parsley.
7. Place chickpeas in a food processor; process until ground.
8. Add chickpeas and green onion mixture to bulgur mixture; toss well.
9. Add flour and egg whites; stir well. Divide mixture into 6 equal portions, shaping into 3-inch patties.
10. Heat 2 teaspoons oil in skillet coated with cooking spray.
11. Place over medium heat until hot.
12. Add patties; cook 3 minutes on each side or until browned.
13. Place patties on bottom halves of buns; dress with parsley sprigs, if desired. Top each with 1/4 cup cucumber sauce and top half of bun.