With the 4th of July almost here, and summertime in full swing, here is a really wonderful veggie burger recipe to share with friends, even meat-eating ones. If you bring these to a potluck (or barbecue or block party), bring extra.

• 1 cup water
• 1 /2 cup dry bulgur wheat
• 1 can (approx 15 oz.) black beans, rinsed and drained
• 1 container (6 oz.) plain yogurt
• 1 /4 tsp. allspice
• 1 /4 tsp. ground cinnamon
• 1 /4 tsp. ground cumin
• 1 /4 c. fresh mint leaves, chopped
• 1 /2 c. shredded cucumber (the small flavorful pickling kind)
• 2 whole-grain hamburger buns
• 4 leaves romaine lettuce
• 1 medium tomato, sliced
• 2 tsp. olive oil
• salt & pepper 

Heat the water and 1 /2 tsp. salt to boiling.  Add bulgur, reduce heat, cover and simmer 10-12 minutes until water is absorbed.

Meanwhile, mash beans with 2 tablespoons of the yogurt until almost smooth.  Then add cooked bulgur, allspice, cinnamon, cumin and half the mint.  With lightly floured hands, form 4 equal-sized patties.

Heat olive oil in a non-stick skillet over medium heat.  Add burgers, cook 4 minutes, flip and cook 4 minutes more. Set each burger on a bun half.

Combine cucumber, remaining yogurt and mint, 1 /2 tsp. each salt and pepper. Layer the burgers on the buns with lettuce and tomato, spoon yogurt sauce over top.  Serve open-face.