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Introduction
Black bean burgers have become a beloved staple in the world of plant-based cuisine, but their roots can be traced back to ancient Mesoamerican cultures where beans were a dietary cornerstone. This modern interpretation marries the earthy richness of black beans with the vibrant flavors of the Caribbean, showcased in the fresh mango salsa. As more people embrace plant-based eating for health and environmental reasons, recipes like this demonstrate that nutritious choices can be incredibly delicious and satisfying. Whether you're a long-time vegetarian or simply looking to incorporate more meatless meals into your diet, these burgers offer a perfect entry point into the world of plant-based patties.
Ingredients
• 2 (15 oz) cans 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, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 whole wheat burger buns
• 1 ripe mango, peeled and diced
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/8 teaspoon cayenne pepper (optional)
• Salt to taste
• 1 ripe avocado, sliced (optional)
• 4 leaves butter lettuce
Step 1:
In a food processor or using a potato masher, mash 1 1/2 cans of black beans until mostly smooth, leaving some chunks for texture.
Step 2:
In a large mixing bowl, combine the mashed beans, remaining whole beans, cooked quinoa, breadcrumbs, 1/4 cup chopped red onion, minced garlic, beaten egg, 1 tablespoon olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
Step 3:
Form the mixture into 4 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 bowl, combine diced mango, chopped red bell pepper, 2 tablespoons chopped red onion, cilantro, lime juice, cayenne pepper (if using), and salt to taste. Mix well and set aside.
Step 5:
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and heated through.
Step 6:
Toast the whole wheat 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 these burgers. Preheat the grill to medium-high and lightly oil the grates. Grill for 4-5 minutes per side, being careful when flipping as they can be delicate.
Q: How can I make these burgers vegan?
A: To make these vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5 minutes before adding to the mixture.
Q: Can I freeze these burger 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. Thaw in the refrigerator before cooking.
• 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.
• If quinoa is unavailable, cooked brown rice can be used as a substitute.
• For a gluten-free option, use gluten-free breadcrumbs and buns.
• Canned black beans can be replaced with 3 cups of cooked dried black beans.
• The burger mixture can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
Serve the burgers immediately with extra mango salsa on the side. Pair with sweet potato fries or a light green salad for a complete meal.
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. Store mango salsa separately for up to 2 days.
Prepare the mango salsa while the patties are chilling in the refrigerator to optimize your time. Toast the buns while cooking the second side of the patties.
- Don't overmix the burger mixture to maintain some texture in the patties
- Chill the patties before cooking to help them hold together better
- Use ripe but firm mangoes for the best texture and flavor in the salsa
For a spicier version, add a diced jalapeño to the burger mixture. For a tropical twist, add 1/4 cup finely chopped pineapple to the mango salsa.
Pair with a crisp, citrusy beer like a wheat ale or a fruity white sangria. For a non-alcoholic option, try a sparkling lime water or a mango lassi.
Best made in late spring through summer when mangoes are in season and at their peak flavor
Contains wheat (in 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.
