Bulgur Veggie Burgers With Lime Mayonaise Recipes

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BULGUR VEGGIE BURGERS WITH LIME MAYONAISE



BULGUR VEGGIE BURGERS WITH LIME MAYONAISE image

Categories     Sandwich     Bean     Quick & Easy     Healthy

Yield people

Number Of Ingredients 15

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

Steps:

  • 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.

BULGUR VEGGIE BURGER



Bulgur Veggie Burger image

This recipe is a modified version from this month's Gourmet Magazine (June 2008). The burgers can be prepared on the grill or in a skillet. If you don't want to use a food processor, you can simply chop the onions finely and mash the beans and walnuts together before mixing in everything else by hand. Uncooked patties can be chilled, covered, up to 4 hours.

Provided by blucoat

Categories     Lunch/Snacks

Time 50m

Yield 4 burgers

Number Of Ingredients 11

1/2 cup chopped onion, divided in two
1 tablespoon olive oil, plus additional for brushing
1/2 cup bulgur
1 cup water
1 -1 1/2 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
3/4 teaspoon ground cumin
1/4 teaspoon cayenne

Steps:

  • 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.
  • GRILL DIRECTIONS: 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.
  • STOVETOP DIRECTIONS: 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.

Nutrition Facts : Calories 301.3, Fat 18.6, SaturatedFat 2, Sodium 561.4, Carbohydrate 28.5, Fiber 8, Sugar 1.8, Protein 9.6

VEGGIE BURGERS WITH TAHINI MAYONNAISE



Veggie Burgers with Tahini Mayonnaise image

These bean-and-bulgur patties with scallion and carrot include breadcrumbs and egg to help hold their shape. Place on a whole-wheat English muffin with some sesame-flavored mayo, and your meal is made.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 13

1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole-wheat English muffins, toasted
Tahini Mayonnaise
Lettuce

Steps:

  • In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
  • Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
  • In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.

Nutrition Facts : Calories 535 g, Fat 30 g, Fiber 11 g, Protein 14 g

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