Veggie Burgers with Tahini Mayonnaise

Veggie Burgers with Tahini Mayonnaise (Adapted from Everyday Food)

For the mayonnaise

1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon tahini
salt and fresh ground black pepper

For the burgers

1/2 cup medium-grind bulgur
1/4 teaspoon salt
14.5 ounce can pinto beans, rinsed and drained
1/3 cup panko breadcrumbs
4 green onions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini
2 tablespoons canola oil
4 English muffins, split and toasted
romaine lettuce leaves

To prepare the mayonnaise

In a small bowl, whisk together mayonnaise, lemon juice and tahini - season to taste with salt and fresh ground black pepper.

To prepare the burgers

In a medium bowl, add bulgur and 1/4 teaspoon salt - cover with about 1 cup boiling water. Cover the bowl and set aside until tender, about 30 minutes. Drain, pressing to remove excess liquid.

Add beans to a medium bowl - mash with a potato masher until a coarse paste forms. Stir in panko, green onions, egg, carrot, cayenne, tahini, and prepared bulgur. Season to taste with salt and pepper. Evenly divide mixture into 4 patties, about 1" thick.

In a large skillet, heat oil over medium-low - add patties and cook until browned and firm, about 5 to 8 minutes per side. Serve on English muffins with Tahini Mayonnaise and lettuce.

Makes 4 servings.

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