Preparation

Bring the water to a boil. While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently. Add the boiling water. Return to a boil, cover, and reduce heat to low. Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy. Preheat the oven to 375* F if you plan to bake the burgers. When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers. Cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes. NOTES: For a different flavour and more protein, add 1 cup of mashed cooked chickpeas to the cooked bulghur along with the other ingredients, before forming the burgers.