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Black Bean Burgers with Mango Salsa

Photo: Becky Luigat-Stayner; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 burger)
Category finalist: Family Dinners.

"I try to cook vegetarian as much as possible. My then-16-month-old daughter loved black beans, so I decided to make black bean burgers. My now-2-year-old loves them! I like a sweet bite with savory dishes, so I added mango to an avocado salsa to top the burgers." –Marina Delio, Santa Barbara, Calif.

Ingredients

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 3/4 cup finely chopped fresh cilantro, divided
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese
  • 1/4 cup panko (Japanese breadcrumbs)
  • 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 1 medium)
  • 3 tablespoons chopped shallots
  • 1 1/2 tablespoons fresh lime juice
  • 1 avocado, peeled and chopped
  • 1 garlic clove, minced
  • 6 (2-ounce) whole-wheat hamburger buns, lightly toasted
  • 6 green leaf lettuce leaves

Nutrition Information

  • calories 320
  • fat 11.9 g
  • satfat 3.9 g
  • monofat 5 g
  • polyfat 1.7 g
  • protein 13.4 g
  • carbohydrate 46.2 g
  • fiber 10.1 g
  • cholesterol 13 mg
  • iron 3.3 mg
  • sodium 777 mg
  • calcium 201 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.