Southwest Black Bean Burger with Tomato-Corn Salsa and Guacamole

Burger-envy, begone! Put the days of textured vegetable protein and pressed tofu behind you with a heap of Tex-Mex-inspired goodness. This hearty black bean burger and its piquant accouterments will have you sitting pretty at your next cookout.

Black Bean Burgers
Makes 8 to 10 patties
– 1 package whole wheat buns or rolls
– 2 (19 oz.) cans black beans
– 1 onion, diced or minced
– 3 cloves garlic, minced
– 1 c. bread crumbs
– 1 c. cooked rice
– 1/3 c. sesame seeds (optional)
– 1/3 c. flour
– 1/2 c. cilantro, finely chopped
– 2 T. tamari or soy sauce
– 1 t. chili oil (optional)
– 1/2 t. lemon juice
– 1 t. hot sauce
– 4 t. seasonings (chili powder, cayenne, paprika, cumin or whatever you please)
– Salt and pepper
– 1/4 cup vegetable oil, for frying

Mash beans with a fork, or pulse in a food processor, until broken up. Add all remaining ingredients and mix with a fork or food processor to combine. Be careful not to overblend or overmash. If you like, set the ingredients aside for a few hours, covered and refrigerated, to let the flavors combine.

Heat the frying oil in a large, heavy skillet over medium-high heat. Using about 1/2 cup of the mixture for each burger, shape the bean mash into round patties. Add the patties to the hot oil and fry on each side for 2 to 3 minutes, until the outsides are crispy and

browned. Remove the burgers to a piece of paper towel to soak up excess oil. Place the burgers on a toasted bun and top with piles of Tomato-Corn Salsa and Guacamole.

Tomato-Corn Salsa
– 1 (12 oz.) can corn kernels, or about 1 1/2 c. cooked or frozen corn
– 1/2 red pepper, diced
– 1/2 small onion, finely diced
– 1/2 tomato, diced
– A handful cilantro, chopped
– 1/2 lime, juiced
– 3 T. vegetable oil
– 1 T. minced jalapeno (about 1/2 an average pepper)
– 1/4 t. salt
– A dash each cayenne and cumin

Mix all ingredients in a medium-sized bowl and let sit until flavors combine, at least one hour.

Guacamole
– 2 avocados, mashed
– 1/2 lime, juiced
– 3 cloves garlic, minced
– Salt, chipotle chili powder, cumin to taste

Combine all ingredients in a small bowl.

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About shesdoingagreatjob

A veteran vegan and her omnivorous companion deliver punchy vegan versions of epicurean classics, from homestyle favourites to exotic beyonds.
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2 Responses to Southwest Black Bean Burger with Tomato-Corn Salsa and Guacamole

  1. tinako says:

    Wow that looks good! All that flavor in the mix.

  2. Pingback: Vegan Breakfast Burrito | She's Doing a Great Job!

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