I make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.
Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup
Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.
Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)
Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.
Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.
Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).
Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.
Frozen vegetables are true assets. Picked at their peak sweetness and flash-frozen to preserve nutrients and flavor, there’s just no reason to turn your nose up at frozen broccoli, carrots, cauliflower, corn, green beans, pearl onions or peas. Defrost 12 ounces of chicken and this side dish transforms into a chop-smacking main meal.
