Black bean and radish burgers

Yield: 1 Servings

Measure Ingredient
¾ cup Plain nonfat yogurt plus 2 tablespoons
3 tablespoons Prepared mango chutney plus 2 tablespoons
1½ tablespoon Fresh lime juice
1 Jalapeno pepper; seeded and chopped
2 cans (16 ozs each) black beans; drained and rinsed, or 3-1/2 cups cooked black beans
¾ cup Chopped red onion
½ cup Plain dry bread crumbs
¼ cup Coarsely grated radishes
2 teaspoons Curry powder
1 teaspoon Ground cumin
½ teaspoon Ground cardamom
½ teaspoon Ground coriander
¼ teaspoon Ground ginger
6 Pitas; 6 or 7 inches in diameter, opened to form pockets
1 cup Radish sprouts or alfalfa sprouts
¼ cup Chopped cilantro

In a small bowl, mix together ¾ cup yogurt, 3 tablespoons 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 2 tablespoons yogurt and the remaining 2 tablespoons 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 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 tablespooon of the chutney yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney yogurt, sprouts, and cilantro. Makes 6 sandwiches.

Posted to fatfree digest by "John Wallace" <jwallace@...> on Apr 28, 1998

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