Ingredients
1/2 cup medium-grind bulgur
1 tsp. Bacon Salt (any flavor)
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
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 Hamburger Buns
Baconnaise
Directions
1. In a medium bowl, mix bulgur with 1/4 teaspoon Bacon Salt and 1 cup boiling water. 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.
2. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with Bacon Salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
3. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on any size hamburger buns with Baconnaise and lettuce.
