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Vegetarian Hummus Burgers With Tahini Sauce

vegetables, meatless

1/2 cup bulgur
1 can (19 oz) chickpeas; drained and rinsed
2 tablespoons lemon juice
1 clove garlic; minced
1/2 teaspoon (each) salt and ground cumin
1/4 teaspoon (each) ground coriander and pepper
1 egg
1/2 cup chopped roasted; or
1/2 cup fresh sweet red pepper
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 tablespoon vegetable oil
----Tahini Sauce----
4 cup (each) water and tahini (sesame paste)
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon chopped fresh parsley
1 clove garlic; minced
pinch sugar; optional

Pour 1 cup boiling water over bulgur; cover and let stand for 10 minutes. Drain well. In food processor, finely chop chickpeas. Add bulgur, lemon juice, garlic, salt, cumin, coriander, pepper and egg; pulse to combine. Stir in red pepper, bread crumbs and parsley. Shape into 8 patties. In nonstick skillet, heat half of the oil over medium-high heat; cook patties, in batches and adding remaining oil, for 4 to 6 minutes per side or until golden. Tahini Sauce Mix water and tahini, lemon rind and juice, parsley, garlic, minced sugar. Stir in up to 2 tablespoons more water if desired. Makes 1/2 cup Serve with crusty buns and cherry tomatoes.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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