I can take no credit whatsoever for this–Mr. Pea made us both breakfast and lunch today and definitely is getting a gold medal. When his Everyday Food showed up last month, there was a section on cooking with bulgur. Mr. Pea was intrigued by the make-your-own veggie burgers that they featured. We’re big fans of Gardenburgers, but always open to new things. So after two weeks of waiting for us to have the time and energy to put these together, today we enjoyed some very, very tasty burgers! They contain bulger and mashed pinto beans, a bunch of seasonings, sliced scallions, and tahini. We’ve never used tahini–sesame paste–before. We needed two tablespoons but have a jar that will last us, oh, forever. We put them on sesame seed buns and made a tahini/lemon juice mayo to go with them. They were ridiculously tasty, and I highly suggest you give them a whirl.
This recipe is from Everyday Foods.
1/2 c medium-grind bulger (we found this in a bulk bin at that food co-op near us)
coarse salt and groun dpepper
1 14.5-oz can of pinto beans, rinsed and drained
1/4 c plain dried breadcrumbs
4 scallions, thinly sliced (try using kitchen shears for this)
1 large egg
1 large carrot, coarsely grated
1/4 tsp cayenne pepper
2 T tahini
3 T vegetable oil (we always use canola)
In a medium bowl, mix bulgur with 1/4 tsp coardse salt and 1 c boiling water. Cover bowl, and let sit until bulgur is tender but chewy, about a half hour. Drain, pressing to remove liquid.
Place beans in a medium bowl; mash with a potato masher until la coarse paste forms. Add crumbs, scallions, egg, carrot, cayenne, tahini and bulgur. Season with salt and pepper and mix to combine. Form mixture into 4 patties.
In a large skillet, heat oil over med-low. Cook patties until browned and firm, about 8 minutes each side. Serve with tahini mayo (1/2 c mayo, 1 T tahini, and 1-2 T lemon juice, mixed up) and lettuce.