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Grilled Black Bean and Pineapple Burgers

 Grilled Black Bean and Pineapple Burgers
This delicious burger weighs in at a whopping 11 g of fiber and only a measly 5 g of fat per serving. The pineapple slices are a perfect topper for this tasty bean burger. Carole Resnick - Cleveland, Ohio
6 ServingsPrep: 30 min. + chilling Grill: 10 min.

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 medium red onion, finely chopped
  • 2 eggs, beaten
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup crushed baked tortilla chip scoops
  • 1/3 cup chopped green pepper
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup fat-free mayonnaise
  • 4 teaspoons chopped green onion
  • 4 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1-1/2 teaspoons orange juice
  • 1/2 teaspoon reduced-sodium soy sauce
  • 6 slices unsweetened pineapple
  • 6 whole wheat hamburger buns, split

Directions

  • In a large bowl, mash beans. Add the red onion, eggs, bread crumbs,
  • chips, green pepper, cilantro, cumin, chili powder and pepper sauce.
  • Shape into six patties. Refrigerate for 1 hour.

2 of 2

Grilled Black Bean and Pineapple Burgers (continued)

Directions (continued)

  • In a small bowl, combine the mayonnaise, green onion, mustard, honey,
  • orange juice and soy sauce; refrigerate until serving.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 3-5 minutes on each side or
  • until a thermometer reads 160°.
  • Grill or broil pineapple slices for 2-3 minutes on each side or until
  • heated through. Place burgers and pineapple on buns; top each with 1
  • rounded tablespoon of sauce. Yield: 6 servings.
Nutritional Facts: 1 burger equals 357 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 807 mg sodium, 65 g carbohydrate, 11 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.