Wednesday, April 14

Black Bean Burgers w/Mango Coleslaw

I normally don't cook vegetarian meals just because I enjoy my meats but this looked WAY too good to pass up! I made a few changes...mainly because I thought the salsa was a little boring and I wanted to add some cabbage. The original recipe also called for some avocado to be added but since I make meals a couple of days in advance, I didn't add that in. I'm thinking a small dollop of sour cream on top of this would be killer!

Side Note: These have a bit of a kick to them but not too much. If you like it SPICY, I would add the entire jalapeno

Side Note Part Deux: I didn't include a picture because honestly, it looks like mashed beans in a patty form. Not that appetizing.

Black Bean Burgers w/Mango Coleslaw
Serves 6

2 (15oz) cans black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese
1/4 cup panko
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 medium jalapeño pepper, finely chopped
2 large egg whites
Cooking spray
1 1/4 cups chopped peeled mango (about 2 medium)
3 tbsp chopped shallots
1 1/2 tbsp fresh lime juice
1 bag of cabbage coleslaw
1 garlic clove, minced
6 whole-wheat hamburger buns or sandwich thins


Preheat oven to 350°

Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup cheese and the next 6 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. And seriously, be careful! They fall apart pretty easily!

Combine remaining 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 1/3 cup salsa, and top half of bun.

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