WHY THIS RECIPE WORKS Vegetarian or vegan burgers are often bean-based, but why not include beets? They bring both a lighter texture and a sweetearthy flavor to the pinto beans. We added heft with bulgur and used ground nuts to provide meaty richness. Garlic and mustard deepened the savory flavors. While the bulgur cooked, we pulsed the other ingredients in the food processor. To bind the burgers, we found a surprising ingredient: carrot baby food. This added the necessary tackiness, and its subtle sweetness heightened that of the shredded beets; plus, it was already conveniently pureed. Panko bread crumbs further bound the mixture and helped the patties sear up with a crisp crust. When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work here. Use the large holes of a box grater or a food processor fitted with a shredding disk to shred the beets. Serve with your favorite burger fixings.

Serves 8

TOTAL TIME: 1 hour

INGREDIENTS

• Salt and pepper
• ⅔ cup medium-grind bulgur, rinsed
• 1 large beet (9 ounces), trimmed, peeled, and shredded
• ¾ cup walnuts
• ½ cup fresh basil leaves
• 2 garlic cloves, minced
• 1 (15-ounce) can pinto beans, rinsed
• 1 (4-ounce) jar carrot baby food
• 1 tablespoon whole-grain mustard
• 1½ cups panko bread crumbs
• 6 tablespoons vegetable oil, plus extra as needed
• 8 burger buns

INSTRUCTIONS

1. Bring 1½ cups water and ½ teaspoon salt to a boil in a small saucepan.
2. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes.
3. Drain bulgur, spread onto a rimmed baking sheet, and let cool slightly.
4. Meanwhile, pulse beet, walnuts, basil, and garlic in a food processor until finely chopped, about 12 pulses, scraping down sides of bowl as needed.
5. Add beans, baby food, 2 tablespoons water, mustard, 1½ teaspoons salt, and ½ teaspoon pepper and pulse until well combined, about 8 pulses.
6. Transfer mixture to a large bowl and stir in panko and cooled bulgur.
7. Adjust oven rack to the middle position and heat oven to 200 degrees.
8. Divide beet mixture into 8 equal portions and pack into 3½-inch-diameter patties.
9. Heat 3 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
10. Gently lay 4 patties in the skillet and cook until crisp and well browned on both sides, about 4 minutes per side, adding extra oil if skillet looks dry.
11. Transfer burgers to a wire rack set in a rimmed baking sheet and place in the oven to keep warm.
12. Wipe out skillet with paper towels and repeat with remaining 3 tablespoons oil and remaining 4 patties.
13. Transfer burgers to buns and serve.