Tabbouleh Burgers

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6 servings


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1 cup chopped seeded peeled cucumber
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh dill
1 tablespoon rice vinegar
1/8 teaspoon salt
3/4 cup uncooked bulgur
1/2 cup boiling water
2 tablespoons fresh lemon juice
4 teaspoons olive oil, divided
1/4 cup finely chopped green onions
2 tablespoons chopped pistachios
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons all-purpose flour
2 large egg whites, lightly beaten
Cooking spray
6 (1 1/2-ounce) hamburger buns
Parsley sprigs (optional)


Combine first 5 ingredients in a small bowl; cover and chill.

Combine bulgur, boiling water, and lemon juice in a bowl; stir well. Let stand 30 minutes or until liquid is absorbed.

Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add green onions and the next 6 ingredients (green onions through garlic); sauté 1 minute or until green onions are tender. Remove from heat; stir in parsley.

Place chickpeas in a food processor; process until ground. Add chickpeas and green onion mixture to bulgur mixture; toss well. Add flour and egg whites; stir well. Divide mixture into 6 equal portions, shaping into 3-inch patties.

Heat 2 teaspoons oil in skillet coated with cooking spray. Place over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. 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.

Created date

May 2004

Nutritional Information

Calories 341
Caloriesfromfat 21 %
Fat 8 g
Satfat 0.9 g
Monofat 3.7 g
Polyfat 7.9 g
Protein 13.7 g
Carbohydrate 55.9 g
Fiber 5.9 g
Cholesterol 1 mg
Iron 3.8 mg
Sodium 414 mg
Calcium 120 mg