I’m not an expert of veggie burgers, but I think this is a good one. If you’re expecting it to taste like beef, it doesn’t, but it has a nice flavor and texture and is another way to use beans (if you happen to have lots of them on hand, like me). Plus, they’re a great alternative to the sometimes unending amount of hamburgers and hotdogs we seem to eat in the summertime . . .

Veggie Burgers with Bulgur Wheat and Tahini
Makes about 4 large patties

1 15 oz. can pinto beans or 1 1/2 c. cooked pinto beans, drained
1/2 c. bulgur wheat
1/4 c. dried bread crumbs, panko, or saltines, crumbled, (whatever you have on hand)
1 egg
1 carrot, grated coarsely
4 spring onions (scallions), sliced thinly
2 T. tahini (sesame seed butter–found by the peanut butter in most markets. Not necessary, but has a great flavor and can be used in hummus, if you need another use for it)
1/4 t. cayenne pepper
2-3 T. vegetable oil
salt and pepper to taste

Put the bulgur wheat in a heat-resistant bowl, pour 1 c. boiling water on top, and then cover with a plate. Let sit for 30 minutes. Meanwhile, in a medium bowl, mash the beans, and then add bread crumbs, egg, carrot, spring onions, tahini, and cayenne pepper. Add the bulgur, once it has cooked, and season with salt and pepper.

Heat oil in a skillet over medium heat. Shape the mixture into patties, or simply drop the mixture into the hot oil and flatten and shape them to look like patties. Cook on each side for approximately 5-6 minutes.

Serve on buns. You can make a tahini mayonnaise (1/2 c. mayo, 1 T. tahini, and juice from one lemon, with a little salt) to accompany. I serve these with a salad and roasted sweet potatoes.