Wednesday, March 9, 2011

Veggie Burgers with Tahini Mayonnaise

Veggie Burgers with Tahini Mayonnaise

picture from marthastewart.com

Ingredients

Serves 4
  • 1/2 cup medium-grind bulgur
  • Coarse salt and ground pepper
  • 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 whole-wheat English muffins, toasted
  • Tahini Mayonnaise
  • Lettuce

Directions

  1. In a medium bowl, mix bulgur with 1/4 teaspoon coarse 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 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 English muffins with tahini mayonnaise and lettuce.
From Everyday Food, April 2007
Need I say more?  I know, some of you might be thinking twice about this recipe.  Stop right there!  Come back, I promise that you'll like it.  Try it, would you?  This is such a tasty alternative to the heavier original.  When you eat this burger you might even feel light enough to float over to the dessert table.   

The mayonnaise in particular is what really adds the zesty flavor.  I never knew that tahini (used to make the mayonnaise) was so versatile.  Before making this dinner I thought tahini was only used to make hummus.  Hey, I'm just starting my culinary journey here *winks*.  Now, go fry yourself a burger, or two, and I promise you won't feel guilty.  Enjoy!

Photo Gallery


Sarah is ready to cook!
                                                           Green onions and a few carrots
Beans were used in the recipe, so I just had to try and catch some with my mouth.  I actually can do it!  Sarah's not too sure about what her mama is doing.
One last time...this is way too much fun! 
Chef Gabe...he's ready to make some veggie burgers.
Green onions are good in just about anything (well, any non-dessert item, that is).
The pinto beans.  Vegetarians can get large quantities of protein from beans.  Pinto beans are good for you and they taste good too .  Can I have my cake and eat it too?
The carrot blend...some heirlooms are in there too.
This is what tahini looks like.  It's very similar to peanut butter in texture.
Here are all the required ingredients.  I love the color!
Jordan is helping to hand mix some of the ingredients.  Thanks Jord!
This burger press comes in handy when you want to make uniform burgers.  The uniformity (in cooking) helps to make sure everything cooks evenly and finishes at the same time.
Getting closer to dinner...
This is a blurry picture, but I want to include it for a reason.  It is not smooth sailing all the time when I'm cooking dinner.  If you find the dinner hour to be hectic at your house, you are NOT alone!
The mayo.  Vegenaise is great.  Similar to mayo but way better for you.
Jordan is so funny.  He definitely has the "burger bite" look going on.  He's the man!
Gabriel is going for it, but beyond that he wasn't too into the burgers that night.
More thirsty than hungry I guess.  Oh well, maybe next time?  Sarah did enjoy cooking and playing with her brothers.  Dinner time is not only about the food, it's about the time spent together sharing, creating and playing that makes it special.


~Dinner Was Served~


2 comments:

Carl said...

Jenny and I make veggie burgers, but yours are more elaborate and contain more interesting ingredients. As a result, they are probably even more tasty than ours. Also, agree with you on the Vegenaise, it is very good, and very good for you.

Carl said...

And another thing...I love how you involve the kids in the kitchen, and in your blogs here. Such healthy food combined with a healthy family relationship fostered by cooking together.

It looks like Jordan is really becoming your sous chef. You go Jordan!

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