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Spicy Black Bean Burgers With Cranrerry Ginger Relish

sandwiches, condiments, vegetarian

30 ounces black beans; drained and rinsed
1/2 cup chopped onion
1/2 cup finely chopped parsley
4 garlic cloves; minced
1 jalapeno peppers; seeded and minced
-- , (up to 2)
1/3 cup flour; divided
6 tablespoons flour
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper; (up to 1/2)
1 egg white; beaten
1/4 cup bread crumbs; (up to 1/3)
nonstick cooking spray
6 hamburger buns
--cranberry-ginger relish--
1 cup fresh or frozen cranberries
1/4 cup packed light brown sugar
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon finely chopped ginger root
1/4 cup cider vinegar
2 tablespoons water
2 teaspoons dijon-style mustard

1. In large bowl, combine beans, onion, parsley, garlic, jalapeno peppers, 1/3 cup flour, coriander, cumin and cayenne pepper; mix in egg white. Coarsely mash mixture into a thick chunky paste, or process in food processor, using pulse technique. Mix in bread crumbs, if necessary, to make firm mixture; refrigerate 1 to 2 hours for flavors to blend.

2. Form bean mixture into six parties, lightly coating with flour. Spray large skillet with cooking spray; set over medium heat until hot. Cook patties until browned, 5 to 7 minutes on each side. Serve on hamburger buns with Cranberry-Ginger Relish.

Cranberry-Ginger Relish

In small saucepan over high heat, combine all ingredients. Bring to a boil; reduce heat and simmer, stirring, until mixture is thickened, about 10 minutes. Serve warm, or refrigerate and serve cold.

Makes 1 cup relish.

Per serving: About 344 cal, 18 g pro, 63 g car, 4 g fat, 10% cal from fat, 0 mg chol, 779 mg sod 5 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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