I picked this recipe for dinner because I wanted a nice burger to go on the hamburger buns I made in the morning. Though the 'relish' mixture has to sit for 2 hours, the actual prep work is minimal and dinner came together in less than 10 minutes when it was time to actually cook. I almost didn't buy the fresh dill, since I usually avoid fresh herbs, but the dill turned out to be very important to the dish and added a lot to it. We were surprised at how much we really enjoyed these sandwiches. I'm sure the buns helped a lot, but the burger itself, along with the relish, were delicious. We would make these again.
Black Bean Burgers with Spicy Cucumber and Red Pepper Relish
Cooking Light, June 2001
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)
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.
Yield: 4 servings