Black Bean Burgers with Mango Salsa

Photo: Becky Luigat-Stayner; Styling: Melanie J. Clarke
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.

Yield:

6 servings (serving size: 1 burger)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Marina Delio, Santa Barbara, Calif.,

April 2010