Instructions: This burger has an intriguing flavor. Serve it as a sandwich or as a pattie with the cucumber sauce.

Combine cucumber, yogurt, dill, vinegar, and salt in a small bowl; cover and set aside.

In a small saucepan with a lid, bring water to a boil and add the bulgur and lemon juice. Cover and turn heat down; simmer for 5 - 6 min. Check to see if bulgur is tender to the bite and all water is absorbed. Set aside with the lid on to continue steaming.

Heat the olive oil in a large nonstick skillet over medium heat. Add the green onion, pistachios, cumin, coriander, salt, cayenne, and garlic; saute 2 min or until green onions are tender. Remove from heat and add the parsley and tahini.

Place garbanzo beans in a food processor; process until ground. In a large bowl combine garbanzos, green onion mixture, and bulgur; toss. Add the flour and beaten eggs; stir to combine well. Divide mixture into 6 equal portions, shaping into 3" patties.

Oil a vegetable basket or a pizza warming pan; grill the burgers 3 - 5 min on each side or until browned. Brush hamburger buns with olive oil and place on the warming rack of the grill or to the side where heat is lower.

Place burgers on buns and top each with 2 - 3 Tbsp of the reserved cucumber sauce, a slice of tomato, lettuce or other condiments you prefer.

Makes 6 servings

NOTES : Patti Bess is another author Jeff and I met at IACP. She started appear in Better Homes and Gardens - Low Calorie/Low Fat Recipes, Women, Prime Times, Vegetarian Journal, Pleasures of Cooking, Farm Family Journal, Country Journal and others. She is the author of Vegetarian Barbecue cookbook (what a wonderful time of year for this book to be out!!).

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