I have always opted for the juicy beef burger over the veggie burger when eating out, but this recipe provides tons of flavor in a grilled patty that fills you up without weighing you down like cheese-laden beef. A cool dill-spiced relish of red pepper, red onion, and cucumber meets the hot-off-the-grill, savory burger between the bun. It makes the perfect summer lunch and is best eaten while sitting in sunshine with good company.
I cut up the veggies and let them relishify the morning of. The burgers just required smashing black beans together with egg, bread crumbs, and spices and then getting your fingers a little gooey to form patties. The guy in the picture got a little extra char but still tasted just fine.
Black Bean Burgers with Cucumber and 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 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 mayonnaise
4 (1 1/2-ounce) hamburger buns
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.