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Text 548, 92 rader
Skriven 2006-04-19 12:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: cheeseburgers
=====================
 -=> Quoting Ruth Haffly to Jim Weller <=-

 JW> the mayo crowd. That is just wrong! [G]

 RH> I'll take some mayo to go with the "salad" stuff, but not a heavy
 RH> coating.
 
 JW> For me: [...] (heresy) mustard.

 RH> That has got to be the worst idea ever (IMO), especially using the
 RH> yellow liquid some people call mustard.

I dislike French's yellow mustard too but I like most other types and
always have a variety on hand.

We're gonna have to agree to disagree; that's why I have a whole table
full of condiments out on burger day at my house. Multiple choices in
cheeses, pickles, relishes, hot sauces and veggies. I even put the mayo
out for the heathens. [G]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tabbouleh Burgers
 Categories: Sandwiches, Vegetarian, Dairy, Beans, Eggs
      Yield: 3 servings
 
      1 c  Chopped seeded/peeled cuke
     12 c  Plain low-fat yogurt
      1 tb Chopped fresh dill
      1 tb Rice vinegar
    1/8 ts Salt
    3/4 c  Uncooked bulgur
    1/2 c  Boiling water
      2 tb Fresh lemon juice
      4 ts Olive oil; divided
      2    Tsp+2tsp
    1/4 c  Finely chopped green onions
      2 tb Chopped pistachios
      2 ts ground cumin
      2 ts Ground coriander
    1/4 ts Salt
    1/4 ts Ground red pepper
      2    Cloves garlic; minced
    1/4 c  Chopped fresh parsley
     15 oz Can chickpeas; drained
      2 tb All-purpose flour
      2 lg Egg whites; lightly
           Beaten
           Cooking spray
      6    Hamburger buns
 
  Combine cuke, yog, dill, vinegar, and salt in a small bow; cover
  and chill.
  
  Combine bulgur, boiling water, and lemon juice in a bowl; stir well.
  Let stand 30min or until liquid is absorbed. [It's probably done
  before that; it will be ready when the rest is ready.]
  
  Heat 2tsps oil in a large non-stick skillet over med heat. Add green
  onions, pistachios, cumin, coriander, salt, red pepper, and garlic;
  saute 1min 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" patties. [For eating later, cover & into fridge now.]
  
  Heat 2tsps oil in skillet coated with cooking spray. Place over med
  heat until hot. Add patties; cook 3min on each side or until browned.
  Place patties on bottom halves of buns; dress with parsley sprigs, if
  desired. Top each with 1/4cup cucumber sauce and top half of bun.
  
  Yield 6 servings.
  
  Recipe By: Cooking Light mag
  
  From: Kss
 
MMMMM

Cheers

Jim, in Yellowknife




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