Prep 30 mins
Cook 20 mins
The fun with my veggie burger craze continues! Black beans are a versatile, delicious, and nutrient-packed base to make veggie burgers with. I had tropical flavors in mind when I came up with it! You could try a vegan egg-like binder but I found I really needed at least egg whites to bind these.
- 425.24 g can black beans, rinsed and drained
- 113.39 g can diced green chilies
- 1 garlic clove, peeled
- 14.79 ml fresh cilantro, shredded (or use 1 tsp dried)
- 78.07 ml diced mango (I use the frozen kind, thawed out)
- 78.07 ml unsweetened desiccated coconut
- 2 egg whites (or 1 whole egg)
- 118.29 ml breadcrumbs (I use whole wheat)
- 4.92 ml coriander
- 2.46 ml mustard powder
- 2.46 ml chili powder
- 2.46 ml sea salt
- Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
- Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
- Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
- Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
- Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
- Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!