Homemade Veggie Burger with Tahini Mayonnaise

burger:
1/2 cup bulgar
1/4 tsp salt
1 can pinto beans, rinsed and drained
1/4 cup plain breadcrumbs
1 egg
1 large carrot, grated
2 tbsp tahini
salt and pepper to taste
3 tbsp olive oil
6 leaves hearts of romaine
1 large beefsteak tomato, sliced
6 whole wheat English muffins, toasted

tahini mayonnaise:
1/2 cup light mayonnaise
1-2 tbsp lemon juice
1 tbsp tahini
salt and pepper to taste

In a medium bowl, mix bulgur with salt and 1 cup boiling water. Cover bowl with plastic wrap and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid. Place beans in a medium bowl and mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 6 patties, each about 1 inch thick. In a large skillet, heat oil over medium-low heat. Cook patties until browned and firm, 5 to 8 minutes per side. In a small bowl, whisk together mayonnaise, lemon juice, and tahini. Season with salt and pepper. Serve burgers on English muffins with tomato, lettuce, and tahini mayonnaise.

Makes 6 servings.

Calories 404
Fat 20g
Sodium 711mg
Carbs 46g
Fiber 9.5g
Protein 12.5g