Black Bean Burgers with Spicy Cucumber and Red Pepper Relish

Black Bean Burgers with Spicy Cucumber and Red Pepper Relish Recipe
Randy Mayor; Melanie J. Clarke
The cucumber releases some liquid while chilling, so serve relish with a slotted spoon. Shape the patties, and wrap them in wax paper to transport them from the kitchen to the patio grill. Serve with baked potato chips and dill pickle spears.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Nutritional Information

Calories 375
Caloriesfromfat 23 %
Fat 9.5 g
Satfat 1.9 g
Monofat 2.4 g
Polyfat 3.7 g
Protein 14.6 g
Carbohydrate 59.2 g
Fiber 5.7 g
Cholesterol 60 mg
Iron 4.7 mg
Sodium 767 mg
Calcium 136 mg

Ingredients

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

Preparation

To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.

Note:

June 2001
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