By Louis Lanza and Laura Morton



Three-Grain Vegetable Burgers

Yield: 24 servings

•   1 cup bulgur, cooked
•   1 cup quinoa, cooked
•   2 cups couscous, cooked
•   2 Tablespoons olive oil
•   1 Tablespoon garlic, minced
•   1 Tablespoon shallots, minced
•   8 ounces button mushrooms, sliced
•   ½ cup balsamic vinegar
•   ¼ cup dry cooking sherry
•   1 cup canned or cooked chickpeas
•   1 cup onions, minced
•   ¾ cup fresh tarragon, minced
•   1 Tablespoon fresh oregano, minced or ½ Tablespoon dried
•   ¼ cup fresh parsley, minced
•   ¼ cup egg whites, from about 2 eggs
•   2 cups whole wheat breadcrumbs
•   1 Tablespoon
•   Sea salt
•   ½ Tablespoon freshly ground black pepper

In a mixing bowl, mix together the bulgur, quinoa and couscous. In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil. Add the garlic and shallots and cook, stirring, until golden brown, about 1 minute. Add the mushrooms and cook, stirring, for 5 minutes. Add the vinegar and sherry, and simmer for 3 to 4 minutes. Add the chickpeas, and stir. Transfer all of the ingredients to a food processor and purée.

In a nonstick skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the onions and carrots and cook, stirring, until softened, 5 to 7 minutes.

In the mixing bowl with the grains, combine the chickpea purée and the carrot-onion mixture. Add the tarragon, oregano, parsley, egg whites and breadcrumbs. Mix well and season with the salt and pepper. Form into twenty-four 4 ounce balls. Hand press into patties. Refrigerate a minimum of 2 hours before cooking.

Spray a non-stick skillet with canola oil spray and set over low heat. Cook the patties for 3 to 4 minutes per side. (Place a lightweight object on top of the patties while cooking to give a uniform texture).