Adapted from “Almost Meatless: Recipes That Are Better for Your Health and the Planet,” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press). Serves 6.
Ingredients
1 cup dried black beans, cooked
1 clove garlic, minced and mashed to a paste with 1/4teaspoon kosher or sea salt
3 scallions, white and green parts, minced
1 tablespoon whole-grain mustard
1 cup chicken stock or water
1/2 cup coarse or medium-grind bulgur wheat 1/4teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
8 ounces ground beef
6 hamburger buns
Directions
Preheat the grill to medium-high and lightly oil the grates.
Pulse the beans, garlic paste, scallions and mustard several times in a food processor until a chunky paste forms. (Alternatively, mash the beans and the other ingredients well with a fork or potato masher.) Transfer the mixture to a large bowl and set aside.
Bring the stock to a boil in a small saucepan. Stir in the bulgur wheat, cover, and reduce the heat. Simmer for 15 minutes. Remove from heat; fluff with a fork. Season with salt and pepper to taste and let cool slightly.
Add the egg, bulgur wheat and beef to the bean mixture and stir to combine the ingredients. Form into 6 equal patties, about 4 ounces and 1/2-inch thick each.
Grill the burgers over a medium-high flame for about 5 to 7 minutes per side. Transfer onto buns and top with your favorite fixin’s. (Alternatively, burgers can be pan-fried over medium-high heat in a lightly oiled nonstick pan.)
