PREP: 40 minutes CHILL: 11⁄2 hours GRILL: 8 minutes MAKES 6 servings
1 recipe Pickled Onions
1 cup chopped onion (1 large)
2 tablespoons olive oil
3⁄4 cup cracked wheat
3⁄4 cup water
2 tablespoons soy sauce
1 cup rinsed and drained canned pinto beans
3⁄4 cup walnuts, toasted
1⁄2 cup tightly packed fresh cilantro sprigs
3 cloves garlic, minced
1 teaspoon ground cumin
1⁄4 teaspoon cayenne pepper
1⁄2 cup soft whole wheat bread crumbs
2 tablespoons olive oil
6 whole grain bagel tops, toasted (reserve bottoms for another purpose)
1 recipe Lime Mayonnaise
1 Prepare Pickled Onions.
2 In a medium saucepan cook 1⁄2 cup of the onion in the 2 tablespoons hot oil about 5 minutes or until onion is tender. Stir in cracked wheat and the water. Bring wheat mixture to boiling; reduce heat. Simmer, covered, about 10 minutes or until water is absorbed. Transfer wheat mixture to a medium bowl. Stir in soy sauce.
3 In a food processor combine drained pinto beans, walnuts, the remaining 1⁄2 cup onion, the cilantro, garlic, cumin, and cayenne pepper. Cover and process with several on/ off turns until bean mixture is well combined. Stir bean mixture and bread crumbs into wheat mixture. Stir until combined.
4 Shape mixture into six 3⁄4 -inch-thick patties. Brush both sides of patties with the 2 tablespoons olive oil. Place patties on a tray; cover and chill for at least 11⁄2 hours before grilling.
5 For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 8 minutes, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
6 Serve patties open-face on toasted bagel tops; top with Lime Mayonnaise. Using a slotted spoon, remove Pickled Onions from liquid; place onions on mayonnaise.
PER SERVING: 518 cal., 30 g total fat (4 g sat. fat), 5 mg chol., 765 mg sodium, 53 g carb., 8 g fiber, 14 g pro.
Pickled Onions
In a small bowl combine half of a medium red onion, thinly sliced; 2 tablespoons lime juice; 1 tablespoon rice vinegar; 1⁄2 teaspoon salt; and 1⁄4 teaspoon ground black pepper. Cover and chill for at least 2 hours before serving.
Lime Mayonnaise
In a small bowl combine 1⁄3 cup mayonnaise, 1⁄2 teaspoon finely shredded lime peel, and 1 teaspoon lime juice.
