I've been quite impressed with the veggie burger recipes from Martha Stewart that I've tried recently. They've all been quick and easy to make, packed with flavor, and really hold together well, unlike many of the veggie burgers I've made in the past. As with most bean-based burgers, these are hearty and filling, punctuated by bits of chewy, nutty bulgur and fresh carrots and scallions. Just a bit of tahini makes the burgers supremely savory, perfectly complemented by a hint of cayenne. Although sometimes I'd rather be curled up on the couch than spending part of my Saturday afternoon cooking for weekday lunches, recipes like this make all the effort worth it. Far more satisfying than a Boca Burger, this delicious morsels make me smile each time I pluck one from my lunch bag at work.
Pinto Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers
1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole grain hamburger buns, pitas, or English muffins
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 buns with condiments of your choice.