Healthy Chilli Bean and Bulgur Burgers

  • 1/2 cup whole-kernel bulgur wheat
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 teaspoon chilli powder
  • 1/2 teaspoon ground cumin
  • Large pinch cayenne pepper
  • 1/4 cup reduced-fat sour cream
  • Zest and juice of 1 lime
  • Salt
  • One 15-ounce can kidney beans, rinsed
  • 1/3 cup shredded Mexican-blend cheese, plus more for sprinkling
  • 2 tablespoons breadcrumbs
  • 2 spring onions, sliced
  • Cooking spray
  • 1 ripe avocado
  • 4 whole-wheat English muffins, split
  • 1 cup sprouts, such as broccoli or alfalfa

Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chilli powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chilli oil cool to room temperature.

Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve.

Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, spring onions, chilli oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick.

Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Grill until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the grill, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more.

Halve, pit and slice the avocado. Put each patty on a muffin bottom, top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin tops.

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