Black Bean And Radish Burgers Recipe

• 3/4 c. Plain nonfat yogurt plus 2 Tbsp.
• 3 Tbsp. Prepared mango chutney plus 2 Tbsp.
• 1 1/2 Tbsp. Fresh lime juice
• 1 x Jalapeno pepper, seeded and minced
• 2 can (16 ozs each) black beans, liquid removed and rinsed, or possibly 3-1/2 c. cooked black beans
• 3/4 c. Minced red onion
• 1/2 c. Plain dry bread crumbs
• 1/4 c. Coarsely grated radishes
• 2 tsp Curry pwdr
• 1 tsp Grnd cumin
• 1/2 tsp Grnd cardamom
• 1/2 tsp Grnd coriander
• 1/4 tsp Grnd ginger
• 6 x Pitas, 6 or possibly 7 inches in diameter, opened to create pockets
• 1 c. Radish sprouts or possibly alfalfa sprouts
• 1/4 c. Minced cilantro

1. In a small bowl, mix together 3/4 c. yogurt, 3 Tbsp.
2. chutney, the lime juice, and the jalapeno.
3. Cover and chill till ready to use, up to 3 days.
4. In a food processor or possibly large mixing bowl, place the beans, onion, bread crumbs, radishes, curry pwdr, cumin, cardamom, coriander, ginger, the remaining 2 Tbsp.
5. yogurt and the remaining 2 Tbsp.
6. chutney.
7. Process or possibly mash with a potato masher to blend the ingredients and partially puree the beans.
8. Prepare a barbecue fire, or possibly preheat a gas grill or possibly the broiler.
9. Use your hands to create the bean mix into 6 patties, each 3 or possibly 4 inches in diameter.
10. Grill or possibly broil the patties, turning once carefully with a spatula, till browned and crusty on both sides, about 10 min total.
11. Spoon about 1 tablespooon of the chutney yogurt into each pita pocket.
12. Add in the burgers, then garnish with the remaining chutney yogurt, sprouts, and cilantro.
13. Makes 6 sandwiches.

nonfat yogurt, mango, lime juice, pepper, black beans, red onion, bread crumbs, radishes, curry, cumin, cardamom, coriander, ginger, diameter, sprouts, cilantro

Taken from cookeatshare.com/recipes/black-bean-and-radish-burgers-85193 (may not work)