Veggie Burgers with Tahini Mayonnaise

Recipe from Everyday Food and Tested in Alice's Kitchen
Serves 4.

I made these for Jim while he was out on this lovely day trimming our apple trees and blueberry bushes. He came in hungry. He had one of these burgers without the bread. He thought it was very filling. He liked the heat of the cayenne pepper. These burgers are full of fiber and protein. If you're trying to cut out fat, just serve these with some yummy salsa instead of the tahini mayo. You can find bulgur in the bulk section of Lost River Market & Deli. Tahini is sesame paste and is usually used to make hummus. It can be found in a jar near the peanut butter. Once opened, store this in the fridge.

Veggie Burgers
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 (You can find these in the frozen food case.)
Lettuce
Tahini Mayonnaise*
1/2 cup light mayonnaise
1 to 2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
Coarse salt and ground pepper

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.
Place beans in a medium bowl; mash with a potato masher or a fork 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.
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.