Pinto Bean Beet Burger

These vegan burgers definitely hold together and are crispy on the outside with a soft interior and a nice mild flavor. Feel free to add more spice, heat and condiments such as aleppo pepper, red onion, jalapeños and avocado. This versatile recipe is a good starting point and can be adapted to each person’s particular tastes. Makes 8 burgers.

Recipe

2/3 c. medium grind bulgur, rinsed
1 large beet (9 oz.), peeled and grated
3/4 c. walnuts
1/2 c. fresh basil leaves
2 garlic cloves, minced
(1) 15-oz. can pinto beans, rinsed
(1) 4-oz. jar carrot baby food
1 T. whole grain mustard
1-1/2 c. panko bread crumbs
6 T. vegetable oil, plus extra as needed
8 burger buns

Bring 1-1/2 c. water and 1/2 tsp. salt to a boil in a small saucepan. Off heat, stir in bulgur, cover and let stand until tender, 15 to 20 minutes. Drain bulgur and let cool slightly.

Place grated beets, walnuts, basil and garlic in a food processor until finely chopped, about 12 pulses, scraping down sides of bowl as needed. Add beans, carrot baby food, 2 T. water, mustard, 1-1/2 tsp. salt and 1/2 tsp. pepper and pulse until well combined, about 8 pulses. Transfer mixture to a large bowl and stir in the panko and cooked bulgur.

Divide the mixture into 8 equal portions and form into 3-1/2 inch wide patties. Heat 3 T. oil in a 12-inch skillet over medium high heat until shimmering. Cook 4 patties at a time until crisp and well browned on first side, about 4 minutes. Gently flip patties and cook until crisp and well browned on second side, about 4 minutes.

Transfer to buns and serve with pub sauce (see below), arugula, pickled radish (see below) and grilled onions.

To freeze patties, put a piece of parchment paper between them and put in a ziploc bag. Cook directly from frozen.

Pub Sauce:
3/4 c. mayonnaise
2 T. soy sauce
1 T. worcestershire sauce
1 T. brown sugar
1 garlic clove, minced
1 T. fresh chives, chopped
3/4 tsp. black pepper

Put all the ingredients in a small bowl and whisk until combined.

Pickled Radish:
6 radish, thinly sliced
1 small shallot, peeled and thinly sliced
1/4 c. lime juice
1/2 tsp. salt

Combine all the ingredients in a bowl, cover and let sit at room temperature for 15 minutes. Drain vegetables in a colander and serve.