Veggie Burgers with Tahini Mayonnaise

Prep Time:
20 mins
Total Time:
1 hrs

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.


  • ½ cup medium-grind bulgur

  • Coarse salt and ground pepper

  • 1 can (14 ½ ounces) pinto beans, rinsed and drained

  • ¼ cup plain dried breadcrumbs

  • 4 scallions, thinly sliced

  • 1 large egg

  • 1 large carrot, coarsely grated

  • ¼ 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.

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