Recipe

Black Bean Burger Buns stuffed with Avocado Mango Salsa

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Photo by testkitchenette

This recipe was entered in the contest for Your Best Recipe for Beans
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testkitchenette's Notes: I have been testing recipes recipes for months for various types of veggie burgers. I used to buy them but then I really read the ingredient list and that made me put them right back in the...
I have been testing recipes recipes for months for various types of veggie burgers. I used to buy them but then I really read the ingredient list and that made me put them right back in the freezer case. Most veggie burgers (except for a few brands) are not vegan and use eggs or egg whites to bind them together. An alarming amount of them also use TVP (texturized vegetable protein) and/or soy crumbles that show up in many vegetarian “meatless” but “meatlike” substances along with some other questionable ingredients. I wanted a purely vegetable/legume and vegan burger that was moist and tasty (who doesn’t want that in a burger?) while also still holding together when cooking. These fit the bill on all counts!

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Serves 4

Black Bean Burger Buns:

1 15 oz. can black beans, drained and rinsed Ask the
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1/4 cup sundried tomatoes, packed Ask the
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2 teaspoons cornstarch mixed with 2 teaspoons water Ask the
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1/2 cup raw pumpkin seeds, shelled Ask the
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1/2 cup breadcrumbs/panko Ask the
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1/2 onion, roughly chopped Ask the
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1/2 red pepper, seeded and roughly chopped Ask the
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2 garlic cloves Ask the
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1 teaspoon ground cumin Ask the
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teaspoons chipotle hot sauce (more/less to your taste) Ask the
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1/2 teaspoon salt (more to taste) Ask the
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few grinds of fresh black pepper Ask the
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Use your food processor for this part and add all of the above ingredients and pulse until crumbly but not pureed.
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If it seems really wet, add some more bread crumbs. Taste and season for salt and pepper.
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Form into 4 patties. Heat a non-stick skillet over medium high heat with some olive oil. Cook two patties at a time and flip after about 5 minutes to the other side. Remove from skillet and drain excess oil on paper towels. Cool for 5 minutes and split burgers in half with a bread knife (or other serrated knife). Stufff the inside with avocado mango salsa.
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Avocado Mango Salsa:

1 avocado, peeled and mashed Ask the
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mango, peeeled and chopped Ask the
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juice and zest of 1 lime Ask the
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2 handfuls grape/cherry/mini heirloom tomatoes, quartered Ask the
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1 scant handful cilantro, chopped Ask the
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salt and pepper to taste Ask the
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Combine all in a bowl.
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maryderby added 6 months ago

Fabulous! Just made them!!! 3 happy vegetarian teens!

testkitchenette added 6 months ago

Thank you, maryderby!

pauljoseph added about 1 year ago

healthy recipe

testkitchenette added about 1 year ago

Muchas gracias Gabriela!

gabrielaskitchen added about 1 year ago

yum, I make a similar black bean burger that won over my meat-eating boyfriend. I love your addition of sun dried tomatoes to the patty. The Avocado mango salsa sounds like a perfect addition, I'll have to give it a try!