Black Bean and Radish Burgers


(3 votes) 5 3

This spice-rich recipe creates the perfect vegetarian burgers.

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

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In a small bowl, mix together 3/4 C. yogurt, 3 Tbs. 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 Tbs. yogurt and the remaining 2 Tbs. 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 Tbs. of the chutney yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney, yogurt, sprouts, and cilantro.

Makes 6 sandwiches.

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