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Veggie Burgers for Angie

Angie asked for recipes for homemade veggie burgers.
I cut this one out of the paper the other day but have not
tried it.  Sounds interesting:

Black Bean and Radish Burgers

3/4 cup plain nonfat yogurt plus 2 tablespoons
3 tablespoons prepared mango chutney plus 2 tablespoons
1 and 1/2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and chopped
2 cans (16 ozs each) black beans, drained and rinsed, or 
   3 and 1/2 cups cooked black beans
3/4 cups chopped red onion
1/2 cup plain dry bread crumbs
1/4 cup coarsely grated radishes
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
6 pitas, 6 or 7 inches in diameter, opened to form pockets
1 cup radish sprouts or alfalfa sprouts
1/4 cup chopped cilantro

In a small bowl, mix together 3/4 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.