Bulgur burgers bursting with flavor

(Bulgur-bean burgers are served with a side of tatooed potatoes for a satisfying meal)

There are many ways to make a veggie burger, but this recipe adapted from Martha Stewart has turned out to be one of my favorites.

A colleague at work turned me on to it, and I made the recipe twice over the long Fourth of July weekend. I changed it up a bit by sauteeing some diced vegetables in a little olive oil before adding it to the mix. Tahini is used as a binder in the mix and also for the dressing. I love the tangy taste of tahini and it works really well with this mix.
Check out Martha's original recipe here.
The burgers, made with bulgur and pinto beans, have a nutty flavor and texture. They are truly satisfying and will likely appeal to the meat-eaters in your family or circle of friends as well.
Depending on how large a burger you want, you can get anywhere from four to eight burgers from this recipe.
I served them on toasted whole wheat sesame rolls and a side of tatooed potatoes, which are simple, yet elegant with their herbed "tatoos."
The mixture might feel a bit wet when shaping into patties, but don't be alarmed. They cook up really well. Don't be tempted to flip them until they have browned for at least five minutes or so on the first side.

Bulgur-Bean Burgers with Tahini Dressing

(adapted from Martha Stewart)

1. 1/2 cup bulgur
2. 1 can (14 1/2 ounces) pinto beans, rinsed and drained
3. 1/4 cup plain dried breadcrumbs
4. 1 medium onion, diced
5. 1 large carrot, chopped
6. 1 stalk of celery, chopped
7. 1 large egg
8. 1/4 teaspoon cayenne pepper
9. 1/4 teaspoon ground cumin
10. 1/2 teaspoon chili powder
11. A sprig or two of fresh parsley, chopped
12. 2 tablespoons tahini (sesame-seed paste)
13. 3 tablespoons olive oil
14. Salt and pepper to taste
15. Fresh lettuce leaves, tomato slices and red onion rings
    

For the tahini sauce:

1. 1/2 cup of soy mayonnaise; you can also use regular mayonnaise or plain yogurt
2. 1 tablespoon fresh lemon juice
3. 1 tablespoon tahini
4. 1 teaspoon Tamari
   

• Whisk together all of the ingredients in a small bowl.

For the burgers:

• 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 and all the water is absorbed, about 30 minutes.
• Meanwhile, saute the onion, carrot and celery in a couple tablespoons of olive oil. Cook until lightly browned, about five minutes. Add the parsley during the final minute; set aside.
• Place beans in a medium bowl; mash with a potato masher.
• Add breadcrumbs, sauteed vegetable mixture, egg, cayenne, cumin, chili powder, tahini and bulgur.
• Season with salt and pepper; mix to combine.
• Form mixture into 5-6 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 toasted rolls or English muffins with tahini mayonnaise, lettuce, tomato and onion.
A side of tatooed potatoes complements them well.