Black Bean Burgers with Spicy Cucumber and Red Pepper Relish
From Cooking Light
(I think you could mess with this...make it open face instead of on buns for a start, then use almond meal instead of breadcrumbs (or in phase 2, use WW breadcrumbs or wheat germ), use a little bit of splenda and then 1 1/2 tsp of honey (3 tsp=1 Tbsp) in the relish.)
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 (serving size: 1 burger)
NUTRITION PER SERVING
CALORIES 375 (23% from fat); FAT 9.5g (sat 1.9g, mono 2.4g, poly 3.7g); PROTEIN 14.6g; CARB 59.2g; FIBER 5.7g; CHOL 60mg; IRON 4.7mg; SODIUM 767mg; CALC 136mg;
Cooking Light, JUNE 2001