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Veggie Burgers with Tahini Mayonnaise


These bean-and-bulgur patties with scallion and carrot include breadcrumbs and egg to help hold their shape. Place on a whole-wheat English muffin with some sesame-flavored mayo, and your meal is made.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2007


  • 1/2 cup medium-grind bulgur
  • Coarse salt and ground pepper
  • 1 can (14 1/2 ounces) pinto beans, rinsed and drained
  • 1/4 cup plain dried breadcrumbs
  • 4 scallions, thinly sliced
  • 1 large egg
  • 1 large carrot, coarsely grated
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tahini (sesame-seed paste)
  • 3 tablespoons vegetable oil
  • 4 whole-wheat English muffins, toasted
  • Tahini Mayonnaise
  • Lettuce


  1. 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 (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.

  2. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.

  3. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.

Reviews Add a comment

  • girlwithcurlz
    14 AUG, 2012
    I have made this quite a few times and I have skipped on the English muffins and gone towards half a pita . The recipe for the tahini mayo is a bit excessive in quantity. I think you can get away with half of the suggested quantity.
  • fargoing
    5 APR, 2012
    I've made this three or four times. It is easy, quick, and tasty.
  • Karoger87
    13 APR, 2011
    I like this recipe alot but it doesn't have the nutritional value. Please add the nutritional information, thank you.
  • Karoger87
    13 APR, 2011
    I like this recipe alot but it doesn't have the nutritional value. Please add the nutritional information, thank you.
  • katielicht
    2 MAR, 2010
    I really enjoyed this recipe. I made the patties in advance and froze them, then just let them thaw for a few hours before cooking (I think this helped them retain their shape, too.) Super convenient for a weeknight dinner.
  • MS10912167
    19 SEP, 2009
    i have made these so many times and i cannot get enough. yumyum.
  • reneeannem
    12 JUL, 2009
    You can use canned pumpkin in place of eggs. Just about a 1/4 cup- watch the texture of the mixture and use more if necessary. Pumpkin is my preferred replacement.
  • Bhati
    23 SEP, 2008
    you can use cornstarch or egg replacer that you can buy in health food store, or even 1 tbsp. or so of ground flax seeds
  • heina5531
    12 SEP, 2008
    Does any know what I can substitute for the egg. I'm vegan. Thanks!!!
  • AdamHeartMother
    25 JUN, 2008
    I love this recipe. Healthy, hearty, and really satisfying. I prefer sauteed shallot or yellow onion to the scallions, while some combination of baking and broiling will easily help you avoid the oil altogether. The tahini mayo also adds unnecessary fat. I prefer crumbling mine into a pita and stuffing it with salad before an ample drizzle of light Caesar dressing; the tang really complements the subtle nuttiness of the tahini and the dry creaminess of the beans. Very falafel-ish! A tzatziki would not be out of place. PS - Don't forget the salt and pepper. They've clearly been overlooked.