Bulgur-Bean Burgers with Tahini Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. /2 cup bulgar
2. can (14 1/2 ounces) pinto beans, rinsed and drained
3. /4 cup plain dried breadcrumbs
4. medium onion, diced
5. large carrot, chopped
6. stalk of celery, chopped
7. large egg
8. /4 teaspoon cayenne pepper
9. /4 teaspoon ground cumin
10. /2 teaspoon chili powder
11. A sprig or two of fresh parsley, chopped
12. tablespoons tahini (sesame-seed paste)
13. tablespoons olive oil
14. Salt and pepper to taste
15. Fresh lettuce leaves, tomato slices and red onion rings
16. For the tahini sauce:
17. /2 cup of soy mayonnaise; you can also use regular mayonnaise or plain yogurt
18. tablespoon fresh lemon juice
19. tablespoon tahini
20. teaspoon Tamari
21. * Whisk together all of the ingredients in a small bowl.
22. For the burgers:
23. * In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender and all the water is absorbed, about 30 minutes.
24. * Meanwhile, saute the onion, carrot and celery in a couple tablespoons of olive oil. Cook until lightly browned, about five minutes. Add the parsley during the final minute; set aside.
25. * Place beans in a medium bowl; mash with a potato masher.
26. * Add breadcrumbs, sauteed vegetable mixture, egg, cayenne, cumin, chili powder, tahini and bulgur.
27. * Season with salt and pepper; mix to combine.
28. * Form mixture into 5-6 patties, each about 1 inch thick.
29. * In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side.
30. * Serve on toasted rolls or English muffins with tahini mayonnaise, lettuce, tomato and onion.
A side of tatooed potatoes complements them well.
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