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Introduction
The black bean burger has come a long way from its humble beginnings as a vegetarian alternative to traditional beef patties. This particular recipe draws inspiration from the vibrant flavors of Latin American cuisine, where black beans are a staple and tropical fruits add a burst of sunshine to many dishes. The addition of mango salsa to this plant-based burger is a nod to the increasing popularity of fusion cuisine, blending the heartiness of a classic burger with the refreshing qualities of tropical fruit. Perfect for summer barbecues or as a lighter option for Meatless Mondays, this dish proves that healthy eating can be both exciting and delicious.
Ingredients
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup cooked quinoa, cooled
• 1/2 cup breadcrumbs (preferably whole wheat)
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 2 tablespoons olive oil, plus extra for cooking
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ripe mangoes, peeled and diced
• 1/2 red bell pepper, finely chopped
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced (optional)
• Juice of 1 lime
• 1/4 teaspoon salt
• 6 whole wheat burger buns
• 6 lettuce leaves
• 1 ripe avocado, sliced (optional)
Step 1:
In a large bowl, mash 1 1/2 cans of black beans with a fork or potato masher, leaving some beans whole for texture.
Step 2:
Add quinoa, breadcrumbs, 1/4 cup red onion, minced garlic, egg, 2 tablespoons olive oil, cumin, smoked paprika, chili powder, 1/2 teaspoon salt, and black pepper to the mashed beans. Mix well to combine.
Step 3:
Form the mixture into 6 equal-sized patties, about 1/2 inch thick. Place on a plate and refrigerate for 15 minutes to firm up.
Step 4:
While the patties chill, prepare the mango salsa. In a medium bowl, combine diced mangoes, red bell pepper, 1/4 cup red onion, cilantro, jalapeño (if using), lime juice, and 1/4 teaspoon salt. Mix gently and set aside.
Step 5:
Heat a large skillet or griddle over medium heat. Add a thin layer of olive oil.
Step 6:
Cook the black bean patties for 4-5 minutes on each side, or until golden brown and heated through.
Step 7:
Toast the burger buns if desired. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a black bean patty, a generous spoonful of mango salsa, and sliced avocado (if using). Top with the other half of the bun and serve immediately.
Q: Can I grill these burgers instead of pan-frying?
A: Yes, you can grill them. Preheat the grill to medium-high and lightly oil the grates. Grill for 4-5 minutes per side, being careful when flipping as they're more delicate than meat burgers.
Q: How can I make these burgers vegan?
A: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your breadcrumbs are vegan-friendly.
Q: Can I freeze the uncooked patties?
A: Yes, you can freeze the uncooked patties. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months.
• For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Choose firm, ripe mangoes for the best flavor and texture in the salsa.
• Adjust the spiciness of the salsa by adding more or less jalapeño pepper.
• For a gluten-free option, use gluten-free breadcrumbs and buns.
• Canned black beans can be substituted with 3 cups of cooked dried black beans.
• For a smoother texture, pulse half of the black beans in a food processor before mixing with other ingredients.
Serve the burgers immediately while hot, with extra mango salsa on the side for those who want more.
Store uncooked patties in an airtight container in the refrigerator for up to 2 days. Cooked patties can be refrigerated for up to 3 days. Store mango salsa separately for up to 2 days.
Prepare the mango salsa while the patties are chilling in the refrigerator to maximize efficiency.
- Don't overmix the burger patty mixture to maintain some texture.
- Chill the patties before cooking to help them hold together better.
- Use ripe but firm mangoes for the best salsa texture and flavor.
For a spicier burger, add 1/2 teaspoon of cayenne pepper to the patty mixture. For a tropical twist, add 1/4 cup of finely chopped pineapple to the mango salsa.
Pair with a crisp, citrusy beer like a wheat beer or IPA, or a refreshing non-alcoholic lime spritzer.
Best made in summer when mangoes are in season, but can be enjoyed year-round.
Contains wheat (buns and breadcrumbs), eggs. May contain soy (check breadcrumb ingredients). Optional ingredients include tree nuts (avocado). For gluten-free, use gluten-free breadcrumbs and buns.
