Black Bean Burgers with Spicy Cucumber and Red Pepper Relish

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 23%
  • Fat: 9.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 3.7g
  • Protein: 14.6g
  • Carbohydrate: 59.2g
  • Fiber: 5.7g
  • Cholesterol: 60mg
  • Iron: 4.7mg
  • Sodium: 767mg
  • Calcium: 136mg

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

  1. To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.
  2. 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.
  3. Prepare grill.
  4. 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.
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