1/2 cup chopped onion, divided
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
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