Recipe: Bulgur Burgers from Jodi Rice

**Recipe**
3/4 cup bulgur wheat 1 1/2 cups vegetable broth 5 almonds, ground, or 2 tsp. ground almonds 3 tsp. sunflower seeds, ground 1/4 tsp. kelp seasoning 1/2 tsp. dried thyme 1/2 tsp. cumin 1/2 tsp. curry powder 1/2 tsp. Mexican oregano 1 tsp. minced garlic 1/4 cup grated firm tofu Egg substitute equivalent to one egg. 1/4 cup regular rolled oats 3/4 cup crushed tortilla chips Olive oil for frying, approximately 1 tablespoon	Bring the water to a boil. Add the bulgur and broth, simmer on medium high heat until all the water is absorbed. Place the bulgur in a medium sized bowl and let it cool until it is no longer steaming. Once the bulgur is cool enough, add all remaining ingredients except the crushed tortilla chips. Mix well, then form into patties. Coat each patty in the crushed chips. Place all patties on a plate, cover with plastic wrap, and place in freezer for at least 1 hour. To cook, fry in about 1 tablespoon of olive oil. Cook each patty just until crispy on each side, approximately 3 minutes per side. Serves 4

Eat these just as you would a hamburger. You can experiment with different toppings.
Enjoy!