Bulgur Veggie Burgers with Lime Mayonnaise: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:20 min
Start to finish:1 hr

June 2008

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.

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 tablespoons 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

Equipment:

a perforated grill sheet
Accompaniments:

lettuce; sliced tomato

Cook half of onion with 1/4 tsp 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 tsp 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); see “Grilling Procedure.” 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.

Cooks’ notes:

Burgers can be cooked on the stove. Heat 1 Tbsp 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 by Andrea Albin

Photograph by Romulo Yanes