This recipe comes from a beloved cookbook, Whole Grains for a New Generation, by Liana Krissoff. I have made a few small changes. The original recipe calls for frying the patties in a pan. I oil a baking sheet and bake in the oven, but both methods are good. I have also put these on foil on the grill with great results. If you do not have smoked paprika, I believe it is worth the trip to the store. Once hot peppers come in, sub the cayenne with finely chopped hot peppers from the farm. Be sure to check out the cookbook for more great whole grain recipes.
1 1/2 cups black beans
1 medium carrot, grated
1/4 cup fresh cilantro
2 Tablespoons lime juice
4 Tablespoons olive oil
1/2 tsp salt (or to taste)
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp smoked paprika
1 1/2 cup cooked fine or medium grind bulgur wheat
2/3 cup whole wheat bread crumbs (optional)
Preheat oven to 375.
In a food processor, puree the beans, carrots, cilantro, lime juice, 2 T of oil, salt, cumin, cayenne and smoked paprika. Add 1/2 the bulgur and puree until combined, then transfer to big bowl and add remaining bulgur and stir together by hand. Shape into 6 patties and coat each side with bread crumbs, if desired.
Oil a baking sheet or line with parchment paper. Place patties on baking sheet and bake for approximately 15 minutes, or until bottoms are beginning to brown. Flip and bake an additional 10-15 minutes or until brown.
Can be served as a typical burger, bun, etc, or on top of a salad. Great with cilantro mayonnaise and cumin slaw (search cilantro and cabbage in recipe section for those recipes).