I love, love, love nutty, high-fiber bulgur. Such a great alternative to brown rice or couscous, and so versatile! Here, I use it as a base for these healthy veggie burgers. Tuck them into pita pockets, serve them on whole wheat buns or do like I do and eat them on their own, topped with spicy aioli and a few slices of fresh tomato.

• ingredients
• 1 tbsp extra virgin olive oil, plus more for grill Pantry
• 1 onion, finely chopped, divided 0.50
• 1/2 cup uncooked bulgur $3 for 14 oz.
• 1 tbsp soy sauce Pantry
• 1/2 cup raw cashews $2.50 for 8 oz.
• 4 cloves garlic, minced, divided Pantry
• 1 handful fresh cilantro leaves, chopped $1 for a bunch
• 1 tsp ground cumin $1.50 for 1 oz.
• 1 cup canned pinto beans, rinsed and drained $1 for a 14-oz. can
• 1/3 cup frozen green peas $1.50 for a 10 oz. bag
• 1/4 cup bread crumbs $1.50 for 14 oz.
• salt and pepper to taste Pantry
• 1/4 cup mayonnaise (light is fine) Pantry
• 1 jalapeño, seeded, minced $0.25

Total Cost of Ingredients $12.75

Directions

Heat olive oil in a medium pot over medium heat. Add onion and cook for 1-2 minutes, just until translucent and fragrant. Add bulgur and 1 cup of water and cook, covered, over low heat until water is absorbed, 10-12 minutes. Stir in soy sauce.

Place bulgur mixture, cashews, 2 cloves of the garlic, cilantro and cumin in a food processor and pulse, just until blended. Transfer to a mixing bowl.

Mash beans with the back of a fork so they are soft but slightly chunky and stir into bulgur mixture. Add the remaining onion, the peas, the bread crumbs and salt and pepper to taste. Mix well.

Form rounded 1/2 cups of mixture into 4 patties. Chill for at least 20 minutes, or as long as over night (this is the key—if you skip this step the burgers will crumble).

While the burgers chill, whisk together the remaining garlic, the mayonnaise and the jalapeño. Season with salt and pepper to taste and set aside.

Brush a grill or grill pan with olive oil and heat over medium heat. Grill the burgers for 4-5 minutes on each side, or until charred and lightly crisp on the outside.

Serve on buns if desired (I like them on their own, with greens), topped with the aioli and tomato slices. Serve immediately.

Serves 4.