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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: 20 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, April 2007

Reviews (13)

  • 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.

  • 5 Apr, 2012

    I've made this three or four times. It is easy, quick, and tasty.

  • 13 Apr, 2011

    I like this recipe alot but it doesn't have the nutritional value. Please add the nutritional information, thank you.

  • 13 Apr, 2011

    I like this recipe alot but it doesn't have the nutritional value. Please add the nutritional information, thank you.

  • 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.

  • 19 Sep, 2009

    i have made these so many times and i cannot get enough. yumyum.

  • 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.

  • 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

  • 12 Sep, 2008

    Does any know what I can substitute for the egg. I'm vegan. Thanks!!!

  • 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.

  • 20 Jun, 2008

    I think these might be better w/ chickpeas or white beans instead of the pinto. Pinto's have that refried bean taste that didn't go exactly w/ the tahini. Overall, I enjoyed them though and would recommend the recipe. Worlds better than the frozen ones!! I agree about the tahini mayo. It's fabulous.

  • 10 Apr, 2008

    These are OK. The tahini mayo really makes them. Without it, they are fairly tasteless. Really easy to prepare though.

  • 20 Feb, 2008

    I thought these were very good but I did find easier to shape into patties after chilling the mixture for 15 or so minutes in the fridge.