Mushrooms and pine nuts give these “burgers” a terrific flavor. A food processor comes in handy for making the breadcrumbs and chopping the onions and mushrooms.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1997
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a bowl and pour in boiling water to cover by 1 inch. Let stand until softened, 20 to 30 minutes.

    Advertisement
  • Meanwhile, prepare Yogurt-Garlic Sauce.

  • Place bread in a food processor and process into fine crumbs. Transfer to a mixing bowl. With the motor running, drop garlic through the feed tube and process until minced. Add pine nuts and pulse until chopped. Add onion and pulse until chopped. Transfer to another bowl. Put mushrooms in the food processor and pulse until coarsely chopped.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the onion mixture and saute until softened, about 3 minutes. Add the mushrooms and cook, stirring, until softened and most of their liquid has evaporated, 5 to 6 minutes more. Add the vegetables to the breadcrumbs.

  • Drain the bulgur and stir into the vegetable-breadcrumb mixture. Season with salt and pepper. Add egg and mix well.

  • Preheat broiler. Coat a baking sheet with cooking spray.

  • Shape the burger mixture into 6 patties and place on the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes per side. Tuck the burgers into pitas along with lettuce, tomato and the yogurt sauce.

Associated Recipes

Nutrition Facts

304 calories; protein 12.3g 25% DV; carbohydrates 43.4g 14% DV; exchange other carbs 3; dietary fiber 6g 24% DV; sugars 6.9g; fat 10.6g 16% DV; saturated fat 1.1g 6% DV; cholesterol 31.6mg 11% DV; vitamin a iu 1134.3IU 23% DV; vitamin c 11.4mg 19% DV; folate 79.3mcg 20% DV; calcium 111.3mg 11% DV; iron 2.9mg 16% DV; magnesium 68.1mg 24% DV; potassium 480.3mg 14% DV; sodium 421.9mg 17% DV; thiamin 0.3mg 30% DV.