BULGHUR AND BEAN VEGGIE BURGERS

Veggie Burgers with Tahini Mayonnaise

FOOD April 2017 p 153

1/2 cup medium grind bulgur

Cover with 1 cup boiling water. Let sit for 30 minutes.

14.5 oz pinto beans, rinsed, drained, and mashed. 

1/4 cup dried breadcrumbs

4 scallions (replaced with chives)

1 egg

salt and pepper

Combine and form into 4 patties.

Heat 3 T oil and brown, 5-8 minutes per side.

Serve on english muffins or buns. 

Try tahini mayo

1/2 c mayo

1-2 T lemon juice

1 T tahini

Whisk together and  serve on veggie patties with lettuce.

A little fragile in the pan and a little bland. Could try again with tahini mayo.

Served on a bun with 2 year aged Balderson cheddar cheese and with a green salad

A little salad with ketchup on the side