Bulgur and Black Bean Veggie Burgers

For Veggie Burgers:

  • 1 tbsp. olive oil (plus additional for brushing)
  • 1 small onion (diced)
  • 1/2 cup #2 medium or #3 coarse bulgur
  • 1 14 oz. can black beans (rinsed, drained and mashed)
  • 1/2 cup whole wheat breadcrumbs
  • 1-1/2 tbsp. Worcestershire sauce
  • 1 egg (slightly beaten)
  • 2 garlic cloves (minced)
  • 1/2 cup fresh cilantro (minced)
  • 3/4 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 4 whole wheat hamburger rolls

For Lime-Cilantro Aioli:

  • 1/4 cup prepared mayonnaise
  • 1/4 cup nonfat Greek yogurt
  • 1 lime zest and juice
  • 1 clove garlic (chopped)
  • 1 tbsp. chopped fresh cilantro
  1. Heat olive oil in a small heavy saucepan over medium heat; saute onion until golden, 5 to 7 minutes. Add bulgur to pan along with 1 cup of water or broth. Cover and simmer on low until water is absorbed, about 15-18 minutes. Put cooked bulgur in a large mixing bowl with remaining ingredients and mix well. Form into 4 patties, about 1/2 cup of mixture per patty. Chill at least 20 minutes.
  2. While patties chill, prepare aioli by pulsing all ingredients in a blender or food processor until blended. Chill until ready to use. In a large skillet over medium heat, add 1 Tbsp. oil. When hot, drop in patties and cook until golden, about 5 minutes per side.
  3. Serve on whole wheat rolls with Lime-Cilantro Aioli and desired toppings (lettuce, tomato, red onion, avocado).