Vegan Black Bean Burger with Mango Salsa
Hi friends, how’s the weather in your side of the world ? Nice and Sunny ? Yeah, here , too !
We celebrated 150 years of Canada day on 1st of July. My husband had gone to do a day hike to Black Tusk and daughter had her own plans with friends. This gave me plenty of time to spend alone until both of them come back in the evening. So I took full advantage of it and made these meatless burger patties from scratch.
We eat a lot beans but I’ve often resisted making “bean burgers”. It’s not that I don’t like them, It’s just that, most bean burgers have the texture of mush which I do not find appealing at all. A while ago I tried the bean burger recipe from the Food lab of Serious Eats. It was a win at first try! The tips given in the post gave a perfect bean burger that was not mushy at all. My family loved it and after that I tried it with different combination and spices. These burgers have a firm crust on the outside and still moist on the inside. They don’t fall apart when cooked and don’t squish out the back of the bun when you bite down. What more do you want? With the right ingredients, a little time, and the technique of dehydrating the cooked black beans, I perfected my recipe for vegan black bean burgers.
These burgers, are rich in iron, high in fiber, packed with protein and have loads of flavor. You can pan fry or bake. I am sure they would work on the grill as well, although I have admittedly never tried that. I’m afraid of starting fires, so I stick to stove top cooking or baking. I prefer these pan fried as baked bean patties tend to dry out a bit. You can make a large batch in one session, then freeze the extras to enjoy later. I lay them flat inside a ziplock freezer bag with a piece of parchment paper in between. I have also tried wrapping the patties individually in cling wrap. Both ways work.
This recipe does take time to make but its result is totally worth. The burgers gets a boost of flavor from mango salsa. So don’t skip. The sweet little chunks of mango, the tangy lemon juice, the spicy bits of jalapeno pepper, fresh cilantro all piled on top of this burger makes for a vibrant and filling summer meal.
Happy 4th of July to my friends in US!
Gorgeous Vegan black bean burgers that everyone will love. Flavored with balsamic, Dijon, and cumin and served with mango salsa.
- 200 g dried black beans (or use 2 1/2 cup of canned beans)
- 2 1/4 cups water
- 1/2 cup (55g) walnut pieces
- Scant 1/2 cup quick oats
- 1 1/2 cup chopped mushrooms
- 1/3 cup chopped onion
- 1 tsp finely chopped ginger
- 1 tbsp. olive oil
- 2 tbsp. (+) vegan mayo
- 2 flax egg
- 2 tbsp. balsamic vinegar
- 1 heaped tbsp. dijon
- 1 heaped tsp roasted ground cumin
- Salt and black pepper to taste
- 2 tbsp., finely chopped lemon thyme (optional)
- 1 finely chopped jalapeno, divided
- 3 tbsp. fresh chopped cilantro divided
- Oil for pan frying
- 1 mango, pitted and diced
- 1/4 cup finely diced red onion
- Juice of half lemon
- Place black beans and water in medium pot, bring it to a boil, and simmer until beans are tender.
- Drain the beans and spread it on a baking sheet (if using canned beans skip the first step). Preheat oven to 350° F. Roast beans for 20 minutes or until they are mostly split open and gets crunchy.
- While the beans are in oven, heat oil in a pan on medium heat. Add chopped onions, and ginger. Saute until translucent.
- Add mushrooms, cook stirring until they are caramelized and all the water has evaporated.
- Transfer mixture to a large bowl.
- Add 2 tbsp flaxseed meal and 6 tbsp. water to a small bowl and stir. Let rest for 5 minutes or more to thicken.
- In a food processor, add walnuts and process until finely chopped. Add to bowl with onions and mushrooms.
- Next add oats to the food processor bowl and grind to a meal consistency. Add this to the onion and mushroom mixture as well.
- When beans are slightly cooled, transfer half of the beans to food processor. Pulse until ground. Add the remaining beans and pulse roughly chopped. Transfer to bowl with onion/ mushroom/ walnuts/ oats mixture.Throw in the herbs.
- Add vegan mayo, balsamic vinegar, dijon, cumin powder, 3/4 of the chopped jalapeno, salt and pepper in a flax egg bowl.Give it a good stir.
- Add this to the dry burger mixture. Fold together gently but thoroughly with hands. The mixture will look like a soft chapatti dough (if it looks hard add more mayo).
- Scoop 1/3 cup (1/2 cup if using regular wheat buns) of mixture and form into a patty. Repeat until the dough is consumed.
- Cook in batches, in a pan over MEDIUM LOW heat with oil, until well browned on both sides. Over cooking will results in dry burgers, so cook just until browned on the outside and still slightly moist.
- While the burgers cook, make the mango salsa. Just mix together finely diced mango with red onions, remaining chopped jalapeños, 1 1/2 tbsp cilantro, and lemon juice.
- Serve Black bean burgers topped with mango salsa.