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Veggie Burgers with Tahini Mayonnaise

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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.

Source: Everyday Food, April 2007
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
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  • 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.
    Reply
  • fargoing
    5 APR, 2012
    I've made this three or four times. It is easy, quick, and tasty.
    Reply
  • Karoger87
    13 APR, 2011
    I like this recipe alot but it doesn't have the nutritional value. Please add the nutritional information, thank you.
    Reply
  • Karoger87
    13 APR, 2011
    I like this recipe alot but it doesn't have the nutritional value. Please add the nutritional information, thank you.
    Reply
  • 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.
    Reply
  • MS10912167
    19 SEP, 2009
    i have made these so many times and i cannot get enough. yumyum.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • heina5531
    12 SEP, 2008
    Does any know what I can substitute for the egg. I'm vegan. Thanks!!!
    Reply
  • 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.
    Reply

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