the food bitch

people call me a food bitch. not because of any gourmet tendencies (i go on a weekly fridge-sniff to see what needs to be thrown away), but due to my healthy lifestyle know-how and big mouth. i have a big mouth when it comes to food.

part healthy living, part recipe showcase, part food review - i do a little bit of everything.

Saturday, October 22, 2005

Part 2!

I haven't had one of those bagels yet.

I have, however, made dinner. I had made pinto bean burgers not too long ago, and they were good, but kind of crumbly and mushy (at the same time!). They were good, mind you, but the texture left something to be desired.

So I found a recipe for black bean burgers. black bean burgers with cucumber and red pepper relish, to be exact. I've got nothing better to do, so why not make 'em.

They were actually incredibly quick to make, and they turned out quite a bit better than the pinto bean burgers. The breadcrumbs bound everything together and kept them moist without the crumbly.

Black Bean Burgers with Cucumber and Red Pepper Relish
Servings: 2
WW Points: 5

1/3 cup cucumber(s)
1/4 cup bell pepper(s)
2 Tbsp red onion(s)
1/2 Tbsp fresh lime juice
1/2 Tbsp honey
1/2 tsp dill
dash of salt
dash of ground red pepper

1/2 of a 15.5oz. can black beans
2 Tbsp dried bread crumbs
2 Tbsp red onion
1/4 tsp dried oregano
1/8 tsp ground cumin
2 Tbsp Egg Beaters
2 Tbsp. light mayonnaise
2 Country Kitchen Light Whole Wheat Hamburger Buns

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 beaters). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

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.

Obviously, it's pouring out so I just cooked them on the stove. Nice and crispy on the outside, mushy and hot on the inside. The honey and lime in the relish wasn't overpowering, so you were able to taste a little bit of everything. This recipe's a keeper, for sure.


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