Black Bean Burgers w/ Mango Salsa & Guacamole

Have you ever tried making your own veggie burgers? A food processor makes easy work of it, and you can scale up the recipe and store the leftover patties in the fridge or freezer for later. Make a big batch of salsa and keep this meal going all week!

Paired with a batch of fresh, flavorful salsa, guac, and cilantro, this meal is a winner every time. If you want to play around more with veggie burgers, I’ve found this to be a really good general veggie burger formula.

Black Bean Burgers w/ Mango Salsa & Guacamole

Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients

Black Bean Burgers

  • 3 oz canned or cooked black beans drained and rinsed
  • 1 oz cashews, walnuts, or almond meal
  • 4 oz bell peppers and onions chopped
  • 1/2 of a jalapeño pepper seeds discarded (optional)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 garlic cloves
  • A dash of salt and pepper

Quick & Easy Guac-For-One

  • 2 oz avocado
  • 1/2 of a lime juiced (or more to taste)
  • 1 spoonful of your favorite salsa
  • Half of a clove of garlic minced
  • A big pinch of salt
  • 1 tbsp chopped fresh cilantro or more to taste

Mango & Pineapple Salsa

  • 6 oz mango and/or pineapple diced
  • 4 oz red peppers and red onion for mango salsa, diced
  • 1/2 of a jalapeño pepper seeds discarded (optional)
  • 1/2 of a lime juiced
  • Pinch of salt
  • Handful of chopped cilantro

Instructions

  • In a food processor, process the cashews until they are a coarse nut meal.
  • Add the coarsely chopped onion, garlic, and red pepper and pulse again.
  • Add the drained beans and spices and process until the mixture is combined, but still fairly chunky.
  • Form into desired sized patties and fry them in a little oil in a nonstick skillet over medium-low heat. Let them cook for a while before trying to flip them, at least 10 minutes. Alternatively, to make this meal oil free, bake them at 350°F on a baking sheet lined with parchment paper for 20 minutes or so, or until cooked through and browned to your liking.
  • Serve with the mango salsa, guac, and extra cilantro.
  • While the burgers are cooking, mash the guac ingredients together in a bowl with a fork.
  • Toss the mango salsa ingredients together.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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15 Comments

  1. Pingback: Mango & Pineapple Salsa – Katie's Kitchen

  2. Martha

    This looks awesome, Katie! Thanks for sharing.

  3. Pingback: Black Bean, Quinoa, & Mango Medley – Katie's Kitchen

  4. Dear Katie, I made those yesterday and they were delicious!

    I am very grateful for all your recipes! 🙂

    Big hug,

    Mojca

    >

  5. Hi Katie! Thanks so much for the recipe. I am confused though – about the 4 oz of peppers and onions and then the 5 oz of peppers and onions – the 4 oz goes into the burgers, but then the salsa only calls for 2 ozs…can you help me? I am on the female weight loss plan (so need 6 ozs of veggies for a serving for lunch) – is it 4 ozs and 2 ozs?? Thanks – km

    • Hi Kerry, sorry for the confusion. Up to 2 oz of salsa counts as a condiment, so you don’t need to include it in your veggie amount. I eat 10 oz of veggies at lunch and dinner rather than the 6 and 14, of course that is confusing! For lunch, you could lighten up on the veggies in both the burgers and the salsa. The amounts aren’t super important to the recipe. Go ahead and use a total of 6.

      • Thanks Katie! 10 oz at lunch and dinner makes sense (and I should do that too, to be honest) – and thanks for clearing it up! The recipe is DELICIOUS. Pineapple and cilantro – YUM. All of those spices in the bean burgers! YUM! Thanks for making recipes like these that allow me to eat cohesive meals instead of just amounts of random ingredients 🙂 super helpful.

  6. Maya

    Hi Katie!

    Love this recipe so tasty- thank you so much for sharing.
    I had 1 issue with the bean burger keeping their shape… they were a but wet and werent easy to flip over…
    Did i do somethibg wrong?

    Thanks x

    • Hi Maya, not sure why they didn’t hold together. Maybe the heat level? Veggie burgers can be fussy. Try reducing the moisture and see what happens. Keep experimenting and let me know what you discover!

  7. Anonymous

    Cooked the burgers for dinner tonight and they were delicious! Thanks for this recipe. It’s going to be a favourite.

  8. Jennifer Lauren Lioy

    Almond meal says it is almond flour how is that BLE? or what am I missing?

    • Some brands of almond meal are coarser and don’t say flour. It’s a grey area though for sure, but it’s hard to pull off a veggie burger without some kind of binder. I used a very small amount in the spirit of the “it’s ok if it’s the 4th ingredient or below” rule. If it makes you uncomfortable, feel free to leave it out, it should work fine, but it might not hold together as well. Thanks for asking.

  9. jennifer andrus

    I don’t usually don’t take the time to comment on blogs. However, I have been so impressed with your recipes. They are so flavorful. I particularly loved this one. Thank you!

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