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.
·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.
Recipe information
Total Time
1 hr
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Step 3
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
Step 4
While patties chill, stir together mayonnaise, zest, and juice.
Step 5
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Step 6
Brush patties all over with oil.
Step 7
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.
Step 8
Serve burgers open-faced on toast with lime mayonnaise.
