2000s Recipes + Menus

Bulgur Veggie Burgers with Lime Mayonnaise

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

Keywords
andrea albin,
grilling,
vegetarian,
middle eastern,
asian

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