Jennifer Causey
Serves 4 (serving size: 1 burger)

Green onions, smoked paprika, and cumin infuse these super savory veggie burgers. A creamy, garlicky avocado mash is the perfect complement. Don't worry about mashing the chickpeas completely smooth; a few chunks provide great texture. The raw bulgur-chickpea mixture is delicate but firms up as it cooks; be gentle when turning the burgers in the pan so they don't fall apart. If you have leftover bulgur, these come together in a flash; use 1 1/3 cups cooked grains.

How to Make It

Step 1

Bring water and uncooked bulgur to a boil in a small saucepan; cover, reduce heat to low, and simmer 12 minutes or until water is absorbed. Cool slightly.

Step 2

Place drained unsalted chickpeas in a large bowl; mash until almost smooth. Stir in chopped scallions, ground cumin, 3/4 tsp. kosher salt, smoked paprika, 1 large egg, and 1 large egg white. Stir in bulgur. Shape into 4 (3/4-in.-thick) patties.

Step 3

Heat olive oil in a large skillet over medium. Add patties to pan; cook 5 minutes on each side or until browned and done.

Step 4

Mash 1 ripe avocado; stir in 1/8 tsp. kosher salt and 1 grated garlic clove. Divide patties and avocado mixture among 4 whole-wheat hamburger buns.

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