Veggie Burger with Tahini Mayonnaise

Ingredients

• 1/2 cup medium-grind bulgur
• 1 can (14.5 ounces) pinto beans rinsed and drained
• 1/4 cup plain dried breadcrumbs
• 4 hamburger buns split and lightly grilled or toasted
• 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

Instructions

1. 1
   In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   Tahini Mayonnaise: In a small bowl, whisk together 1/2 cup light mayonnaise, 1 to 2 tablespoons fresh lemon juice, and 1 tablespoon tahini (sesame-seed paste); season with coarse salt and ground pepper.