* 1/2 cup chopped onion, divided
* 1 tablespoon olive oil plus additional for brushing
* 1/2 cup bulgur
* 1 cup water
* 1 cup canned pinto beans, rinsed and drained
* 1 1/2 tablespoon soy sauce
* 3/4 cup walnuts (2 1/2 ounces)
* 2 garlic cloves, coarsely chopped
* 1/2 cup packed cilantro sprigs
* 3/4 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/4 cup mayonnaise
* 1/4 teaspoon grated lime zest
* 1/2 teaspoon fresh lime juice
* 4 slices multi-grain bread,toasted

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.

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.

Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.

While patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.

Serve burgers open-faced on toast with lime mayonnaise.

Cooks’ notes: ·Burgers can be cooked on the stove. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
·Uncooked patties can be chilled, covered, up to 4 hours.

2    cups bulgur

4    cups water

3    (15.5-ounce) cans chickpeas

5    pounds frozen tofu, thawed, squeezed dry, and crumbled 2 to 4 carrots, peeled and finely grated I tablespoon dried oregano I tablespoon dried basil I tablespoon paprika I teaspoon salt I teaspoon dried parsley oats, as needed

4    to 6 tablespoons olive oil for frying

This recipe is from Holy Transfiguration Monastery in Ellwood City, Pennsylvania. This recipe makes about 50 burgers. However, the burgers freeze well (before or after cooking), so make the full recipe and freeze the extra burgers for quick meals.

Combine the bulgur and water and let stand for I hour. Drain and squeeze dry.

Process the chickpeas in the food processor with about 3A cup water until coarsely mashed. Combine the bulgur and chickpeas with the rest of the ingredients in a large bowl, adding salt and dried parsley to taste. Add enough oats to absorb the extra moisture to make a pliable mixture.

Shape into burgers and fry in oil.

note: Tofu burgers are very adaptable and rather “cooperative.” If you don’t have one kind of grain, substitute another. Bread crumbs work well. The point is to have the right consistency to the mixture so it will stick together to make cohesive burgers.

variation: To make a tofu loaf, form the mixture into loaves on cookie sheets or divide among loaf pans. Cover with ketchup, barbecue sauce or other sauce of your choice. Bake 30 to 45 minutes.