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  1. In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water.
  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. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms.
  4. Add breadcrumbs, scallions, egg, carrot, cayenne, 2 tbsp. tahini, and bulgur. Season with salt and pepper, and mix to combine.
  5. Form mixture into 4 patties, each about 1 inch thick.
  6. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side.
  7. Serve on English muffins with Tahini Mayonnaise and lettuce.

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.
  • 1/2 cup medium-grind bulgur
  • 1 can (14.5 ounces) pinto beans rinsed and drained
  • 1/4 cup plain breadcrumbs
  • 4 scallions thinly sliced
  • 1 large egg
  • 1 large carrot coarsely grated
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons tahini (sesame- seed paste)
  • 3 tablespoons vegetable oil
  • 4 whole-wheat English muffins toasted
  • Lettuce
  • 1/2 cup light mayonnaise
  • 1 to 2 tablespoons fresh lemon juice