Black Bean and Radish Burgers Recipe
This spice-rich recipe creates the perfect vegetarian burgers.
How To Make Black Bean and Radish Burgers
Give your burgers a healthy twist with this easy to make hamburger recipe.
- 32 oz black beans (or 2 cans drained and rinsed or 3 and 1/2 cup cooked black beans)
- ¼ cup radishes (coarsely grated )
- 1 cup radish sprouts ( or alfalfa sprouts)
- 6 pitas (6 or 7 inches in diameter, opened to form pockets)
- ¾ cup plain nonfat yogurt (plus)
- 2 tbsp plain nonfat yogurt
- 3 tbsp prepared mango chutney (plus)
- 2 tbsp prepared mango chutney
- 1 ½ tbsp fresh lime juice
- 1 jalapeno pepper (seeded and chopped)
- ¾ cup red onion (chopped )
- ½ cup plain dry bread crumbs
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground coriander
- ¼ tsp ground ginger
- ¼ cup cilantro (chopped )
In a small bowl, mix together the yogurt, chutney, the lime juice, and the jalapeno.
Cover and refrigerate until ready to use, up to 3 days.
In a food processor or large mixing bowl, place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander, ginger, the remaining yogurt, and chutney.
Process or mash with a potato masher to blend the ingredients and partially puree the beans.
Prepare a barbecue fire, or preheat a gas grill or the broiler.
Use your hands to form the bean mixture into 6 patties, each with 3 or 4 inches in diameter.
Grill or broil the patties, turning once carefully with a spatula, until browned and crusty on both sides, about 10 minutes total.
Spoon about 1 tablespoon of the chutney yogurt into each pita pocket.
Add the burgers, then garnish with the remaining chutney, yogurt, sprouts, and cilantro.
How To Make Black Bean and Radish Burgers
Give your burgers a healthy twist with this easy to make hamburger recipe.
Ingredients
- 32 oz black beans, or 2 cans drained and rinsed or 3 and 1/2 cup cooked black beans
- ¼ cup radishes, coarsely grated
- 1 cup radish sprouts, or alfalfa sprouts
- 6 pitas, 6 or 7 inches in diameter, opened to form pockets
- ¾ cup plain nonfat yogurt , plus
- 2 tbsp plain nonfat yogurt
- 3 tbsp prepared mango chutney , plus
- 2 tbsp prepared mango chutney
- 1 ½ tbsp fresh lime juice
- 1 jalapeno pepper, seeded and chopped
- ¾ cup red onion, chopped
- ½ cup plain dry bread crumbs
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground coriander
- ¼ tsp ground ginger
- ¼ cup cilantro, chopped
Instructions
-
In a small bowl, mix together the yogurt, chutney, the lime juice, and the jalapeno.
-
Cover and refrigerate until ready to use, up to 3 days.
-
In a food processor or large mixing bowl, place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander, ginger, the remaining yogurt, and chutney.
-
Process or mash with a potato masher to blend the ingredients and partially puree the beans.
-
Prepare a barbecue fire, or preheat a gas grill or the broiler.
-
Use your hands to form the bean mixture into 6 patties, each with 3 or 4 inches in diameter.
-
Grill or broil the patties, turning once carefully with a spatula, until browned and crusty on both sides, about 10 minutes total.
-
Spoon about 1 tablespoon of the chutney yogurt into each pita pocket.
-
Add the burgers, then garnish with the remaining chutney, yogurt, sprouts, and cilantro.
Nutrition
- Calcium: 202mg
- Calories: 468kcal
- Carbohydrates: 89g
- Cholesterol: 1mg
- Fat: 3g
- Fiber: 16g
- Iron: 6mg
- Potassium: 793mg
- Protein: 23g
- Saturated Fat: 1g
- Sodium: 405mg
- Sugar: 10g
- Vitamin A: 131IU
- Vitamin C: 10mg
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