Black bean and radish burgers
1 Servings
Ingredients
| Quantity | 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 |
Directions
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