I think these are one of the best black bean burgers I have had. What I LOVE here, is I bake these burgers rather than fry them and they taste fantastic. When using beans to make burgers, it is tricky to keep their shape when forming them, so get ready for wet hands. Normally, I am not one for cilantro but for these, it is great, as it is not too overpowering and I really felt it would be the right flavor to add. The salsa is incredible as well, a great combination of flavor goes throughout this meal. You could easily buy organic "mango" salsa too. NOTE: I recommend trying one egg white and then see if you need the other one, If the texture gets too wet it will be harder to form and keep in form. But on the other hand, you may need more "glue" so that is why I say 1-2 egg whites.
- 2 (15-ounce) cans black beans, (low-sodium) rinsed and drained
- 3/4 cup finely chopped fresh cilantro, divided
- 3/4 cup, shredded Monterey Jack cheese
- 1/2 cup panko (Japanese breadcrumbs)
- 1 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon seasoning salt
- 1/2 teaspoon sea salt
- 1/2 medium jalapeño pepper, finely chopped
- 1-2 large egg whites, (use only one first, then add the other if the texture needs it)
- Cooking spray
- 6 (2-ounce) whole-wheat hamburger buns, lightly toasted
- 6 green leaf lettuce leaves
- 1 1/4 cups chopped peeled mango (about 1 medium)
- 3 tablespoons chopped shallots
- 1 1/2 tablespoons fresh lime juice
- 1 avocado, peeled and chopped
- 1 garlic clove, minced
- Preheat oven to 350°.
- Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once.
- Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun. Adapted from Cooking Light.