Pinto Bean Burgers

Although I made these in the winter, they are probably best suited for warmer weather. It's just that we were REALLY thinking about burgers and these ones looked SO good. They did not disappoint. Inspired from Epicurious.com, these burgers were delicious - flavorful and filling with a super texture. Note though that they're not as firm as your typical Garden Burger, so they're harder to pick up and eat with your hands; we used utensils. But to me, that's A-O-K. These taste so much less processed - like something your body will love you for eating. The lime mayo was also a real winner, adding the perfect tang. And of course, you can't go wrong with tomatoes and avocados - so yummy on anything. We had a bunch of left overs that are now sitting in the freezer waiting for our next burger craving. The burger mixture could easily be used for burritos, cold sandwiches, or whatever needs a nice, sturdy filling.

Serves 4.

• 1/2 cup chopped onion, divided
• 1 tablespoon olive oil plus additional for brushing
• 1/2 cup bulgur
• 1 cup water
• 1 cup cooked pinto beans, rinsed and drained
• 1 1/2 tablespoon soy sauce
• 3/4 cup walnuts
• 2 garlic cloves, chopped
• 1/2 cup cilantro sprigs
• 3/4 teaspoon ground cumin
• /4 teaspoon cayenne pepper
• 1/4 cup mayonnaise
• 1 teaspoon grated lime zest
• 1 teaspoon fresh lime juice
• 4 slices multi-grain bread,toasted
• 4 slices of your favorite cheese ( I used sharp white cheddar)
• 1 avocado, pitted and sliced
• 1 tomato, sliced
• handful of fresh greens

1. Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
2. IN a food processor, pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
3. Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
4. While patties chill, stir together mayonnaise, zest, and juice. Set aside in the fridge.
5. Heat a large skillet on medium high heat with some oil. Brush patties all over with oil. Cook burgers about 5 minutes and carefully turn once, until golden brown, about 8 minutes total.
6. Serve burgers open-faced on toast with lime mayonnaise, avocado, tomatoes, cheese, and greens.