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1
Pour the water and the bulgur in a medium pot.
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2
Bring to a boil, simmer 5 minutes, or until the water is mostly evaporated, turn it off.
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3
Transfer the bulgur to a large bowl.
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4
Shred the carrots, zucchini, onion and garlic cloves in a food processor.
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5
Heat 1 tbsp of the olive oil in a pot (I used the same one as for the bulgur).
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6
Saute the shredded vegetables about 5 minutes, until soft.
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7
Add the dried rosemary, salt, pepper, onion and garlic powders.
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8
Saute 1 minute more.
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9
Mix the veggies and the bulgur together in the large bowl.
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10
Add the flax seed, bread crumbs, oats and eggs.
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11
Mix them well.
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12
Transfer 2/3 of the mixture to a food processor.
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13
Process for about 45 seconds, until it's almost a paste.
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14
Combine the bulgur left in the bowl with the processed mixture.
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15
Form into patties.
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16
Put the patties in the freezer for 30 minutes or so, long enough for them to be firm, but not fully frozen.
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17
Brush one side of the patties with olive oil.
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18
Place the patties, oiled side down on the hot part of the grill.
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19
Brush the other side with olive oil as well.
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20
Grill 4 minutes per side.
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21
For the avocado mayo: combine the avocado, mayo and juice of the lemon.
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22
Mix with a fork until smooth.
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23
Salt and pepper to taste.
