Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

375 calories; calories from fat 23%; fat 9.5g; saturated fat 1.9g; mono fat 2.4g; poly fat 3.7g; protein 14.6g; carbohydrates 59.2g; fiber 5.7g; cholesterol 60mg; iron 4.7mg; sodium 767mg; calcium 136mg.
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