This excellent, heart-healthy recipe from Cooking Light Magazine makes its’ debut once a week in Tiny Green Mom’s home! Super filling, it retains its shape better by adding in extra whole wheat bread crumbs. The relish is also good by itself as a side dish, if you decide to make extra servings. They are so delicious that you truly don’t even need the buns if you are watching your carbohydrate intake.
Black Bean Burgers with Spicy Red Pepper 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
1 (15-ounce) can organic 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 organic egg
1/4 cup light mayonnaise or Veganaise
4 (1 1/2-ounce) whole wheat hamburger buns
Dill sprigs (optional)
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.
*Image from Randy Mayor; Melanie J. Clarke