(Bulgur recipe from Gourmet)
We decided to make the burgers from Gourmet (subbing out vegenaise). They were very tasty, but as with most veggie burger recipes, delicate -- i.e. almost impossible to flip in one piece. Chilling (or even freezing) them ahead of time helps, but you need to grill them quickly. In this instance a grill pan is your friend, otherwise you'll be dropping chunks of these between the grates in the grill...
The potato salad is from James Peterson's "Vegetables" (1998) -- sherry vinegar, vegenaise, cornichons, celery, parsley, etc. -- always a solid recipe.