Pinto Bean, Beet, and Bulgur Burgers

Elevate your veggie burger game with Pinto Bean, Beet, and Bulgur Burgers. These contemporary bean burgers feature a medley of flavors and textures, combining pinto beans with earthy shredded beets and hearty bulgur. A touch of sweet carrot baby food acts as a vegan binder, while walnuts provide richness and crunch. The aromatic blend of basil, garlic, and whole-grain mustard enhances the savory profile of these burgers. Crisp, flavorful, and satisfying, they make a great addition to salads or burger buns.

SERVES 8

INGREDIENTS:

• Salt and pepper
• ⅔ cup medium-grind bulgur, rinsed
• 1 large beet (9 ounces), peeled and shredded
• ¾ cup walnuts
• ½ cup fresh basil leaves
• 4 garlic cloves, minced
• 1 (15-ounce) can pinto beans, rinsed
• 1 (4-ounce) jar carrot baby food
• 1 tablespoon whole-grain mustard
• 1½ cups panko bread crumbs
• ¼ cup vegetable oil

INSTRUCTIONS:

1. Bring 1½ cups water and ½ teaspoon salt to boil in a small saucepan. Stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain the bulgur, spread it on a rimmed baking sheet, and let it cool slightly.
2. In a food processor, pulse the shredded beet, walnuts, basil, and minced garlic until finely chopped (about 12 pulses), scraping down the sides of the bowl as needed. Add the pinto beans, carrot baby food, 2 tablespoons water, whole-grain mustard, 1½ teaspoons salt, and ½ teaspoon pepper. Pulse until well combined (about 8 pulses).
3. Transfer the mixture to a large bowl and stir in panko bread crumbs and cooled bulgur. Divide the mixture into 8 equal portions and shape them into 4-inch-wide patties.
4. Heat 2 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay 4 patties in the skillet and cook until they are crisp and well browned on both sides (4 to 5 minutes per side). Turn the burgers gently halfway through cooking and reduce the heat if needed to avoid scorching. Transfer the cooked burgers to a plate and tent loosely with aluminum foil.
5. Wipe out the skillet with paper towels and repeat the process with the remaining 2 tablespoons of oil and the remaining patties. Serve and enjoy the flavorful Pinto Bean, Beet, and Bulgur Burgers.

TIPS:

• Cooking Bulgur: To achieve the perfect bulgur texture, bring 1½ cups of water and ½ teaspoon of salt to a boil in a small saucepan. Stir in the bulgur, cover, and let it stand until tender (15 to 20 minutes). After draining, spread the bulgur onto a rimmed baking sheet to cool slightly.
• Shredding Beets: Use a coarse grater or the shredding disk of a food processor to shred the beets. If using a food processor, cut the beet into smaller pieces to fit inside the feed tube.
• Pulsing Ingredients: In a food processor, pulse the shredded beet, walnuts, basil, and garlic until finely chopped (about 12 pulses). Add the pinto beans, carrot baby food, water, mustard, salt, and pepper. Pulse until well combined (about 8 pulses).
• Bulgur and Panko: Transfer the processed mixture to a large bowl and combine it with the cooled bulgur and panko bread crumbs. Mix well to ensure even distribution.
• Forming Patties: Divide the mixture into 8 equal portions and shape them into 4-inch-wide patties. Packing them firmly will help the patties hold their shape during cooking.
• Cooking Patties: Heat oil in a nonstick skillet over medium-high heat until shimmering. Cook 4 patties at a time until they are crisp and well browned on both sides (4 to 5 minutes per side). Gently turn them halfway through cooking and adjust the heat if needed to prevent scorching.
• Serving Suggestions: These flavorful burgers can be enjoyed with various accompaniments. Serve them over salad greens or nestle them into burger buns. Elevate the experience by pairing them with Tahini Sauce, Cucumber-Yogurt Sauce, or Sriracha Mayo.

These delectable burgers can be paired with your choice of sauces and served as a delightful addition to salads or as a burger alternative.