Bulgur Black Bean Burgers, Grilled Pineapple, Fresh Veggies and Dip

The recipe for the burgers comes from the January 2007 issue of Good Housekeeping magazine. I made changes to make it more WW point friendly and I'm posting the recipe as I made it.
I served these with grilled fresh pineapple and fresh veggies with dip.
The dip is packaged Hidden Valley Ranch Fat free party dip made with reduced fat sour cream.

Bulgur Black Bean Burgers, Grilled Pineapple, Fresh Veggies and Dip
Makes 4 servings
7 points per serving (Including pineapple, veggies and dip. WOW!)
Approximate cost for this meal:Less than $10.
Way less if you use canned, unsweetened pineapple. And there will be extra muffins and Dip.

For the burgers:
1 cup water
salt and ground black pepper
1/2 cup bulgur
1 teaspoon olive oil
1 can (15-19 oz.) reduced sodium black beans, rinsed and drained
1 container (6 oz.) plain low fat yogurt
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup packed fresh mint leaves, chopped
1/2 cup finely diced cucumber (seeds removed)
4 whole wheat english muffins (toasted on the grill if you prefer)
I used Oroweat 100% whole grain wheat english muffins. At $3.50 per package of 6 they were the most expensive part of this meal.
2 cups shredded romaine lettuce
It's just what I had on hand. Any lettuce leaves would do.
1 medium tomato, sliced

In 1 quart saucepan, heat water and 1/2 teaspoon salt to boiling over high heat. Stir in bulgur. Reduce heat to low; cover and simmer 10-12 minutes or until bulgur is tender and water is absorbed.

Meanwhile, in a large bowl, with potato masher or fork, mash beans with 2 Tablespoons yogurt until almost smooth. Stir in cooked bulgur, alspice, cinnamon, cumin and half of mint until combined. With lightly foured hands, shape bean mixture into four 3 inch round patties.

Heat olive oil in 12 inch skillet over medium high heat until hot. Add burgers and cook 8 minutes or until lightly browned and heated through, turning them over once.

While burgers are cooking, prepare yogurt sauce; In small bowl, combine cucumber, remaining yogurt, remaining mint, 1/4 teaspoon salt and 1/8 teaspoon pepper. Makes about 1 1/4 cups.

To serve, divide lettuce, tomato slices and burgers among buns; top with some yogurt sauce. Serve with remaining yogurt sauce.

One serving is heaping 1/4 cup yogurt sauce with one burger, 2 Tablespoons ranch dip, 1 cup of fresh veggies and 1 slice of grilled pineapple.

What we thought~
Roger and I liked these. We thought they were interesting and tasty. We both think that a Mexican twist would also be good.

Kenzie said, "They're good."
I asked if she meant good or just not bad.
She said, "Not bad."

Emily didn't eat much. But she never really does.

Jaxon ate a LOT. I think he might be a vegetarian by nature. He said, "I love it."

The original recipe calls for whole wheat hamburger buns. But in my mind the burgers weren't going to be large enough for the buns in the store. I hate when you have more bun than burger. Plus the english muffins are more point friendly.
I was wrong about the size. A hamburger bun would have been fine.
But so were the english muffins and they are lower in points.
The burger itself, with the sauce, and on an english muffin is only 5 points. And very filling since it's PACKED with fiber.