In a medium bowl, combine the bulgur, boiling water, and a dash of salt.

Cover and let stand for 30 minutes, or until the bulgur is tender but still chewy.

Drain the bulgur through a fine-mesh sieve, pressing firmly to squeeze out all excess liquid.

Return the drained bulgur to the bowl and add the rinsed pinto beans. Use a potato masher or a fork to mash the beans and bulgur together until well combined.

Stir in the bread crumbs, green onions, shredded carrot, beaten egg, tahini, soy sauce, garlic powder, cayenne pepper, and ¼ teaspoon salt.

Mix until everything is evenly incorporated.

Using wet hands to prevent sticking, shape the mixture into six patties, each about ¾-inch thick.

Brush both sides of each patty with olive oil.

Preheat your grill to medium heat. For a charcoal grill, grill the patties directly over the coals for 8 minutes, turning once. For a gas grill, place patties on the rack, cover, and grill for 8 minutes, turning once halfway through.

While the burgers grill, prepare the coleslaw.

In a large bowl, whisk together the mayonnaise, rice vinegar, honey, wasabi paste, and mustard.

Add the shredded cabbage, carrots, and red onion, and toss to combine.

Serve the grilled patties immediately inside the warmed pita rounds, topped with a generous helping of the fresh Honey Wasabi Coleslaw.