Sassy Southwestern Veggie Burger on a Soft Tortilla

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Pre-soaked bulgar*to be added later:
¼ cup bulgar
¼ cup water
Avocado Spread:
1 chipotle pepper in adobo sauce
1 garlic clove
2 California avocados, peeled and pitted
1 tablespoon fresh cilantro
Juice of 1/2 a lime
Southwestern Mayonnaise:
1/2 cup mayonnaise
Juice of 1/2 a lime
1 tablespoon fresh cilantro
1/2 of a 14 oz. block of firm tofu
1-15.5 oz. can pinto beans, rinsed
1 garlic clove
1 chipotle pepper in adobo sauce
1 cup oats 
1 tablespoon chili powder
½ cup of pre-soaked bulgar*
2 cups breadcrumbs
Vegetable oil for brushing
6 wheat tortillas
3 red peppers cut in half and seeded
6 thick slices Vidalia onion



Preheat gas grill to medium heat and prepare pre-soaked bulgar by combining bulgar and water in a small bowl and let stand for at least 20 minutes. Meanwhile, prepare avocado spread by adding chipotle pepper in adobo sauce, garlic clove, avocados, cilantro and lime juice to a food processor and blending well. Refrigerate until serving. Make southwestern mayonnaise by adding mayonnaise, lime juice and cilantro in a food processor and blending lightly. Refrigerate until serving. For the patties, add tofu, pinto beans, garlic clove and chipotle pepper in adobo sauce in food processor and blend well. Empty this mixture into a large bowl and fold in oats, chili powder, the previously prepared pre-soaked bulgar and 1 cup of the breadcrumbs until well mixed. Pour the remaining cup of breadcrumbs onto a prep surface. Divide the mixture into 6 equal parts and form 6 burger patties by hand and pat each onto the breadcrumbs so as to make a breadcrumb coating. Brush grill with vegetable oil. Put the patties on the lower grill rack and tortillas in sealed foil and red peppers on upper rack and close grill. Turn patties and peppers in about 5 minutes. Close grill. Let cook for about 5 more minutes. To assemble, spread a generous amount of avocado spread to one half of each tortilla, then the burger. Spread about 1 teaspoon southwestern mayonnaise on top of the burger. Top with vidalia onion slices and roasted red peppers. Fold tortilla in half and cut off excess tortilla on burger edges.