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.
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
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
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
How to Make It
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.
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.
This was my first try at home made veggie burgers. We did not make the relish due to time constraints. Made the burgers in advance (the potato masher works wonders to break up the beans) and chilled them in the fridge. Cooked them in a grill pan with no sticking. Served with salsa, no roll, roasted potato salad and a chopped veggie salad with avocado. Shared them with vegetarian friends. There is room for variation in bean, seasonings and perhaps trying some finely chopped pepper. This is now our "go to"...
This recipe is so on point! I substituted the egg for flax seed gel because I'm vegan and dressed it on a bun with mustard, fresh sautéed basil, and vegan cheese and omygawwww DELICIOUS! I would recommend this recipe to anyone and everyone!
I love this recipe.I have always been a big fan on frozen all ready prepared from the store ones.NO MORE!I think I will try different things to put in it,such as mushrooms and garlic powder also.The dressing was great,which gave the burger big flavor.Going to try freezing them too.
These were really easy to make and tasted delicious. My husband who was really uneasy when I told him I was making a meat free burger couldn't stop commenting on how great these were. These will be in a regular rotation from now on.
These are REALLY good. Pretty quick to prep and clean up. When grilling, make sure they don't burn. Either give them a hot sear for less than a minute per side, or cook at a lower temp, or just put the coals in the middle of the grill and keep the burgers on the edge of the rack.
I am not one to leave out the meat, usually. I eat chicken and fish but no red meat or pork. I made this recipe as a change of pace and because this is a menu item that my girlfriend would typically order. She was the one that found this recipe and I wanted to put my skills to the test, against what she's already tasted. I added 1/2 teaspoon garlic powder and 1/4 teaspoon cayenne pepper to this batch. I am going to try adding minced mushrooms and play around with the spice ratio some more on the next batch.Oh, I left out the relish and served it on flatbread, with sliced avocado, feta, baby spinach and diced red onion. Really liked it!