Looking for an exciting new vegetarian recipe to serve on the Fourth of July? Consider this recipe: an upscale take on the classic veggie burger.
The patty is a filling combination of bulgur, pinto beans, walnuts, and spices. Serving the burger open-faced on toasted multi-grain bread adds an air of sophistication.
Don't skip the lime mayonnaise — it provides a creamy zing to the completed burger. To look at the uncomplicated recipe, please
- 1/2 cup chopped onion, divided
- 1 tablespoon olive oil plus additional for brushing
- 1/2 cup bulgur
- 1 cup water
- 1 cup canned pinto beans, rinsed and drained
- 1 1/2 tablespoon soy sauce
- 3/4 cup walnuts (2 1/2 ounces)
- 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
- lettuce, sliced tomato, for serving
- 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 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
- Form rounded 1/2 cups of mixture into 4 (31/2-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.
- Main Dishes, Sandwiches