Bulgur-Bean Burgers with Tahini Dressing

Ingredients

• 1/2 cup(s) bulgar

Preparation

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


16. For the tahini sauce:


17. 1. 1/2 cup of soy mayonnaise; you can also use regular mayonnaise or plain yogurt
18. 2. 1 tablespoon fresh lemon juice
19. 3. 1 tablespoon tahini
20. 4. 1 teaspoon Tamari


21. * Whisk together all of the ingredients in a small bowl.


22. For the burgers:


23. * 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.
24. * 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.
25. * Place beans in a medium bowl; mash with a potato masher.
26. * Add breadcrumbs, sauteed vegetable mixture, egg, cayenne, cumin, chili powder, tahini and bulgur.
27. * Season with salt and pepper; mix to combine.
28. * Form mixture into 5-6 patties, each about 1 inch thick.
29. * In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side.
30. * Serve on toasted rolls or English muffins with tahini mayonnaise, lettuce, tomato and onion.
 A side of tatooed potatoes complements them well.