Spicy Black Bean Burgers with Cranberry-Ginger Relish
Source: the Bean Education Awareness Network (BEAN)
Makes 6 main dish servings

2 cans (15 ounces each) black beans, drained and rinsed
1/2 cup chopped onion
1/2 cup finely chopped parsley
4 cloves garlic, minced
1 to 2 jalapeno peppers, seeds and veins discarded, minced
1/3 cup all-purpose flour
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1 egg white, beaten
1/4 to 1/3 cup bread crumbs
Flour
Vegetable cooking spray
6 hamburger buns
Cranberry-Ginger Relish (recipe follows)

Combine beans, onion, parsley, garlic, jalapeno peppers, 1/3 cup flour and herbs in large bowl; 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.

Form bean mixture into 6 patties, lightly coating with flour. Spray large skillet with cooking spray; heat over medium heat until hot. Cook patties over medium heat until browned, 5 to 7 minutes on each side. Serve on hamburger buns with Cranberry-Ginger Relish.

CRANBERRY-GINGER RELISH
Makes about l cup.

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 apple cider vinegar
2 tablespoons water
2 teaspoons Dijon-style mustard

Combine all ingredients in a small saucepan; heat to boiling. Reduce heat and simmer, uncovered, until mixture is thickened, about 10 minutes. Serve warm, or refrigerate and serve cold.

Note: Purchased whole cranberry relish or sauce can be substituted for the Cranberry-Ginger Relish, if desired.