Vegetarian Burger

Amount          Ingredient

1 1/2 Cans     Chickpeas -- Drained
4 Ea                Onions -- Julienned
12 Tbsp          Parsley -- Chop Fine
8 Cloves         Garlic -- Roasted
4 Ea                Eggs
2 Tsp              Baking Soda
4 Tsp              Coriander
4 Tsp              Cumin
2 Ea               Yellow Squash -- Shredded
2 Ea               Zucchini -- Shredded
2 Ea               Carrot -- Shredded
12 Ea             Shiitake Mushrooms -- Sliced
5 1/3 C           Bulgur Wheat -- Soaked
6 Tbsp            Tahini Paste
4 Ea                Green Pepper -- Julienned
2 C                  Japanese Bread Crumbs
2 Pkg              Quaker Instant Oatmeal

Method

1. Sauté the onion and bell pepper; let cool ; drain
2. Shred the squash, zucchini, and carrot ; squeeze dry in cheesecloth.
3. Roast the shiitake mushrooms.
4. Dry the chickpeas in 300' oven for 20 minutes.
5. In a food processor, puree the chickpeas.
6. Mix with eggs, baking soda, coriander, cumin and tahini paste.
7. Mix in vegetables, and bulgur, and bread crumbs.
8. Mix all ingredients well.
9. Form into 6 oz. patties. (makes about 28)
10. Cook on flat grill with olive oil until warmed throughout.
11. Serve with Focaccia bread, cucumber salad, and 3 slices of tomato.
12. Streak top of burger with Harissa.

Harissa Sauce
3 ea. roasted red peppers
3 bulbs roasted garlic
Seasoned rice wine vinegar
1 tsp. Sambal Ulik
Salt and Pepper
Olive oil as needed
*Puree all ingredients adding olive oil to consistency.
Season with salt to taste.

English Cucumber Slices
Slice and toss cucumber in Vin.
Season with s and p. 
Arrange on plate.

Recipe By : Mohammad Afshar
Serving Size : 28 6oz. Patties
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