Bulgur Burgers

Bulgur Burgers
Tiffany Brewster - Salt Lake City, UT

Most veggie burgers must have self-esteem issues, since they're always
pretending to be something they're not. But these bulgur burgers don't
try to hide their meatless nature and instead celebrate their grain-
centric origins with wonderful texture and a hint of Middle Eastern
spice. My mom made these one Sunday for dinner and they were
phenomenal.

Recipe from: Gourmet, June 2008

Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur (can be substituted with quinoa)
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted (we used whole grain pitas, split
in half) **Also delicious served in whole grain pita pockets

Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato

Directions
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy
saucepan over medium heat, stirring occasionally, until golden, 5 to 7
minutes.Add bulgur and water and cook, covered, over low heat until
water is absorbed, 15 to 18 minutes.

Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a
rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a
food processor until finely chopped.Form rounded 1/2 cups of mixture
into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While
patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium
heat for gas).Put perforated grill sheet on grill and preheat 10
minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if
using a gas grill, carefully turning once, until golden brown, about 8
minutes total.

Serve burgers open-faced on toast with lime mayonnaise.** Also
delicious in pita pockets.

Cooks' notes:•Burgers can be cooked on the stove. Heat 1 tablespoon
oil in a 12-inch heavy skillet over medium heat until it shimmers,
then cook patties, carefully turning once, until golden brown, about 8
minutes total.•Uncooked patties can be chilled, covered, up to 4
hours.