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1
Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan.
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2
Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes.
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3
Strain, and let cool completely.
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4
Meanwhile, heat the oil in a small skillet over medium-high heat.
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5
Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds.
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6
Let the chili oil cool to room temperature.
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7
Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl.
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8
Refrigerate until ready to serve.
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9
Position an oven rack at the top of the oven, and preheat the broiler.
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10
Line a baking sheet with foil.
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11
Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed.
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12
Form into 4 uniform patties about 3/4 inch thick.
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13
Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray.
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14
Broil until a golden-brown crust forms, 4 to 5 minutes.
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15
Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray.
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16
Broil until the tops are golden brown, 4 to 5 minutes more.
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17
Halve, pit and slice the avocado.
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18
Put each patty on a muffin bottom, top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin tops.
