Veggie Burgers with Tahini Mayonnaise

Name: Veggie Burgers with Tahini Mayonnaise
Prep time: 20 min
Total time: 60 min
Ingredients: 0.5 cup medium-grind bulgur; Coarse salt and ground pepper; 1 can (14 ½ ounces) pinto beans, rinsed and drained; 0.25 cup plain dried breadcrumbs; 4 scallions, thinly sliced; 1 large egg; 1 large carrot, coarsely grated; 0.25 teaspoon cayenne pepper; 2 tablespoons tahini (sesame-seed paste); 3 tablespoons vegetable oil; 4 whole-wheat English muffins, toasted; Tahini Mayonnaise; Lettuce

3.4

(47)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

1 hrs

Servings:

4

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.

Ingredients

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

Directions

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.
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.
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.