Bulgur-Vegetable Burgers with Tahini Slaw
This meal provides a serving each of whole grains, vegetables, and protein.
Nutrition Score per serving
1/2 cup slaw): 406 calories
12 g fat (26% of calories)
2 g saturated fat
51 g carbs
16 g protein
12 g fi ber
136 mg calcium
4 mg iron
681 mg sodium
Prep Time: 5 minutes
Cook Time: 10 minutes
|2||c||shredded cabbage (red, green, or a mix)|
|1⁄2||c||canned white beans, well-drained|
|2||T||finely chopped roasted cashews|
|1⁄2||c||fresh spinach, cut into thin ribbons|
|4||scallions, finely chopped|
|1⁄2||t||freshly ground black pepper1/2 teaspoon paprika|
|1⁄2||c||whole-wheat bread crumbs|
|4||whole-wheat hamburger buns|
Mix cabbage, yogurt, tahini, and cayenne in a small bowl; set aside. Combine bulgur and boiling water in a heatproof bowl. Cover and let soak for 30 minutes.
In a medium bowl, mash white beans into a paste with a wooden spoon. Stir in cashews, carrots, spinach, scallions, salt, pepper, paprika, and egg; add bread crumbs and bulgur and mix well. Form into 4-inch patties.
Heat oil in a skillet over medium heat. Cook the patties for 4 minutes, then flip and cook for 3 minutes more or until heated through and golden brown. Place each one on a bun and serve with slaw.