Los Angeles, CA
Reprint from the LA Times
GOOCHBURGERS 1 cup bulgur wheat 1 cup hot water 1 onion, finely diced 4 cloves garlic, pressed, or 1 tablespoon dried flakes 1 tablespoon oil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons dried celery flakes, finely ground 2 tablespoons dried mushrooms, finely ground 1 cup rolled oats, finely ground 1 tablespoon lecithin granules 1/2 cup ground almonds 1/2 cup ground toasted hazelnuts 1 teaspoon kelp powder, optional 1 teaspoon salt 1 teaspoon black pepper Vegetable stock or water
In large bowl, soak bulgur in hot water 30 minutes.
Meanwhile, in skillet saute onion and garlic in oil 10 minutes.
To soaked bulgur, add thyme, oregano, celery flakes, mushrooms, oats, lecithin, almonds, hazelnuts, kelp, salt and pepper. Add onion mixture and mix well. Add vegetable stock, 2 tablespoons at time, as needed to moisten. Let stand 20 minutes. Adjust seasonings to taste.
Form into patties. Gently fry patties in oil until browned on both sides, or bake at 350 degrees 10 to 15 minutes until browned and done. Makes 7 patties.
Each serving contains about: 242 calories; 348 mg sodium; 0 cholesterol; 12 grams fat; 29 grams carbohydrates; 7 grams protein; 1.47 grams fiber.