April 14, 2010

Recipe: Black Bean Burgers

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.

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