Vino

We are weaning ourselves off store bought veggie burgers and trying different ones ourselves. Here is one that we really like.

Source: Gourmet Magazine
Prep Time:60 Minutes (of which about 25 involve active cooking)
Servings: 5

• 1/2 cup chopped onion, divided
• 1 tablespoon olive oil for the mix plus additional for cooking the patties
• 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 (or any other if you prefer)

• 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.  You may also choose to use plain mayonnaise or any other spread you desire).
• 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.  You may also choose to grill the burger over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes. 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 along with accompaniments such as tomato and lettuce.

• Uncooked patties can be chilled, covered, up to 4 hours.