• 2 cup(s) organic mushroom (divided in half)
• 2 piece garlic clove (minced)
• 3/4 cup(s) low sodium vegetable broth
• 3 tablespoon bulgur wheat
• 12 ounce ground chicken (organic)
• 2 tablespoon garlic chives (chopped fine)
• 2 teaspoons vegan worcestershire sauce (vegan)
• 1/4 teaspoons pepper

1Spray your barbecue with oil if you're using a gas grill. Set it to high.
2Remove the stems from the mushrooms and discard. Chop one cup mushrooms fine. You can use a variety of mushrooms here. I used Baby Bella and White Buttons.
3In a small saucepan cook the chopped mushrooms and garlic in 1/2 cup veggie broth for about 5 minutes or until tender.
4Stir in the bulgar. Return to a boil and simmer for 10 minutes. You might need to add more broth, its up to you. Once done set aside and leave uncovered to cool.
5In the meantime I combined the ground chicken, garlic chives, Worcestershire sauce and pepper in a big bowl. Mix well.
6Add the mushroom bulgar mix that you cooked on the stove to the chicken mixture. Let it sit for a few minutes.
7On a plate covered with some waxed paper, form the patties. I got 4 good sized ones out of this. I sprayed each side with a little oil. This will ensure they don't stick to the grill.
8Place the patties on the bottom part of the grill. Place the red onion on the top art of the grill.
9Turn the barbecue down to medium, close the lid and allow the burgers to cook for about 6 minutes on one side and 6 on the other.
10Keep an eye on this for the last 6 minutes as it may need less time. In any case check the burger to make sure there isn't any pink inside.
11while the burgers are grilling chop the rest of the mushrooms up and cook in the remaining 1/4 cup veggie broth for a few minutes.
12Assemble the burgers and serve with the grilled onion as well as the mushrooms you prepared with the soup broth. This would also be good with your favourite condiments.