Veggie Burgers With Tahini Mayonnaise ..... Trying to cut back on red meat, try this healthy recipe!

Veggie Burgers With Tahini Mayonnaise

Ingredients:

1/2 cup medium grind bulgar

coarse salt and ground pepper

1 can pinto beans pinto beans, rinsed and drained

1/4 cup plain dried bread crumbs

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 (recipe below)

lettuce

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Directions:

In a medium bowl, mix bulgar with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let set until bulgar is tender (but still slightly chewy) about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.

Place beans in a medium bowl: mash with a potato masher until a coarse paste forms. Add bread crumbs, scallions, egg, carrot, cayenne, tahini, and bulgar. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.

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. Yield: 4 burgers

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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. Makes about 1/2 cup.