BULGUR BEAN BURGERS

1 CUP WATER
3/4 TEASPOON SALT
1/2 CUP BULGUR
1 CAN BLACK BEANS, RINSED AND DRAINED
1 CONTAINER (6 OUNCES) NONDAIRY PLAIN YOGURT
1/4 TEASPOON GROUND ALLSPICE
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND CUMIN
1/4 CUP PACKED FRESH MINT LEAVES, CHOPPED
1/8 TEASPOON GROUND BLACK PEPPER
1/2 CUP SHREDDED KIRBY (PICKLING) CUCUMBER.
4 LETTUCE LEAVES
1 MEDIUM TOMATO
4 WHOLE WHEAT HAMBURGER BUN


1) IN SAUCEPAN, HEAT WATER AND 1/2 TEASPOON SALT TO BOILING OVER HIGH HEAT. STIR IN BULGUR. REDUCE HEAT TO LOW; COVER AND SIMMER UNTIL WATER IS ABSORBED, 10-12 MINUTES.
2) MEANWHILE, IN LARGE BOWL, WITH POTATO MASHER OR FORK, MASH BEANS WITH 2 TABLESPOONS YOGURT UNTIL ALMOST SMOOTH. STIR IN BULGUR, ALLSPICE, CINNAMON, CUMIN, AND HALF MINT UNTIL COMBINED. WITH LIGHTLY FLOURED HANDS, SHAPE BEAN MIXTURE INTO FOUR 3-INCH ROUND PATTIES. COAT BOTH SIDES OF EACH PATTY LIGHTLY WITH COOKING SPRAY.
3)HEAT NONSTICK 12-INCH SKILLET OVER MEDIUM HEAT UNTIL HOT. ADD BURGERS AND COOK UNTIL LIGHTLY BROWNED AND HEATED THROUGH, ABOUT 8 MINUTES.
4) WHILE BURGERS ARE COOKING, PREPARE YOGURT SAUCE. IN SMALL BOWL; COMBINE THE CUCUMBER, REMAINING YOGURT, REMAINING MINT, 1/4 TEASPOON SALT, AND PEPPER.
5) DIVIDE LETTUCE, TOMATO SLICES, AND BURGERS ON BOTTOM HALVES OF BUNS; ADD SOME YOGURT SAUCE AND TOP HALVES OF BUNS. SERVE WITH REMAINING SAUCE ON THE SIDE.