Save to Pinterest This black bean veggie burger recipe creates a hearty main dish packed with protein and fiber but bursts with color and flavor from a zesty mango avocado salsa. It is a go-to in my kitchen for cookouts and weeknight dinners, giving you a plant-based burger that satisfies both vegetarians and meat-eaters. The best part is how easy it is to prep ahead of time and how well the components work for meal prepping.
The first time I made this for friends at a backyard barbecue nobody guessed it was homemade and meatless The mango salsa totally won everyone over and now this burger is a frequent request.
Ingredients
- Black beans: provide the base with hearty texture and plant protein Always choose low sodium canned black beans for best flavor
- Corn kernels: add crunch and a natural sweetness Fresh or frozen corn both work
- Breadcrumbs: bind the burgers Choose unseasoned fresh or gluten-free crumbs for best results
- Red onion: gives a sharp bite and color Select a firm onion with glossy skin for best flavor
- Cilantro: brings fresh herbaceous flavor Use tender leaves and avoid stems for the best taste
- Garlic: intensifies the savory notes Always use fresh garlic cloves for full aroma
- Egg: acts as a binder For vegan use a flaxseed mixture as described below
- Cumin: earthy spice that pairs perfectly with beans Make sure your ground spices are fresh for full aroma
- Smoked paprika: adds a subtle smokiness Use Spanish smoked paprika if you can find it
- Chili powder: adds gentle heat Choose a mild blend if serving kids
- Salt and black pepper: enhance all the flavors Use sea salt and fresh ground pepper if possible
- Olive oil: helps create a crispy crust when pan frying Use extra virgin olive oil for best taste
- Mango: for salsa gives tropical sweetness Always pick a ripe mango with a slight give but not mushy
- Avocado: delivers creamy richness Choose ripe avocados that yield to gentle pressure
- Jalapeño: for zesty heat Remove seeds for a milder salsa
- Lime juice: brightens and balances flavors Use freshly squeezed lime
- Lettuce and tomato: add crunch and juiciness Layer on crisp fresh leaves and ripe tomato slices
- Burger buns: carry all the ingredients Pick whole wheat or gluten-free buns for your dietary needs
Instructions
- Make the Mango Avocado Salsa:
- Dice ripe mango and avocado into evenly sized pieces Finely chop red onion and jalapeno In a bowl combine fruits onion and jalapeno with lime juice chopped cilantro a good pinch of salt and black pepper Stir gently to avoid mashing the avocado Cover and refrigerate to let the flavors meld
- Mash and Prep the Burger Base:
- Drain and rinse black beans well so your burgers do not get soggy In a large bowl use a fork or potato masher to crush the beans until they are mostly mashed but still a bit chunky This is key for a satisfying texture
- Mix and Form Patties:
- Add corn breadcrumbs red onion cilantro minced garlic egg cumin smoked paprika chili powder salt and pepper Mix thoroughly until it holds together Take care not to overmix or the burgers will get dense Divide into four equal balls then press into patties about half an inch thick
- Cook the Patties:
- Heat olive oil in a large skillet over medium heat Place patties in the pan and let cook undisturbed for about four to five minutes per side The goal is a deeply golden crust and a burger that holds its shape Use a spatula to flip only once to prevent breaking
- Assemble the Burgers:
- Toast buns if you like for texture On each bun arrange lettuce and tomato then set the hot black bean burger on top Spoon a heaping portion of the cold mango avocado salsa over the burger Close the sandwich and serve right away for the freshest taste
Save to Pinterest My favorite part of these burgers is the salsa which I love making with whatever is ripe in my fruit bowl Sometimes I swap in pineapple or add extra jalapeno for a spicier kick My kids actually pick the salsa off to eat on its own as a snack and it has truly become a family favorite
Storage Tips
Keep cooked patties in an airtight container in the fridge for up to three days You can freeze the uncooked patties separated by parchment paper up to two months Thaw in the fridge before cooking The mango avocado salsa is best eaten fresh but will keep for a day if covered tightly to prevent browning
Ingredient Substitutions
To make the burgers vegan use a flax egg instead of a regular egg Just stir together one tablespoon ground flaxseed with two and a half tablespoons water and let thicken five minutes Swap the breadcrumbs with your favorite gluten-free brand or try crushed rice crackers For the salsa peaches or pineapple can replace mango when in season
Serving Suggestions
Serve these burgers piled high with extra salsa and a handful of roasted sweet potato fries They also work great bunless over a green salad with tortilla strips For parties make mini sliders using small dinner rolls and let everyone build their own toppings
Cultural and Historical Context
Bean-based patties go way back in American vegetarian cooking and are popular for their affordability and nutrition Black beans especially are beloved in Latin American and Caribbean kitchens so the bright mango salsa is a nod to those tropical roots Homemade veggie burgers like this one are so much better than store bought and let you control every ingredient
Seasonal Adaptations
Swap in other stone fruits like peaches or nectarines for the salsa in summer Use frozen corn and avocado when mango is not available Top burgers with a garlicky aioli or chili mayo for a cozy winter version
Success Stories
Once I made these burgers for a Fourth of July picnic with friends who were all meat eaters Every single patty disappeared before the hot dogs were even touched The sweet and savory salsa really won them over and I was fielding requests for the recipe before the fireworks started
Freezer Meal Conversion
Mix and form the burger patties in advance and lay them between parchment paper in a freezer safe container Freeze uncooked When you want to cook thaw them in the fridge and cook just like fresh You can even take them straight from freezer to skillet just add one minute per side
Save to Pinterest Serve these hearty veggie burgers with extra salsa for a burst of flavor at every bite Meal prep a double batch and enjoy all week long
Common Recipe Questions
- → How do I keep the black bean burgers from falling apart?
Make sure to mash the black beans thoroughly and use enough binder like egg or a flax egg. Also, press the patties firmly before cooking and handle them gently when flipping in the skillet.
- → Can I grill the black bean burgers instead of pan-frying?
Yes, chill the patties for 30 minutes in the fridge before grilling to help them hold together. Grill on a well-oiled surface over medium heat for best results.
- → What are good alternatives to mango in the salsa?
Pineapple or peach make flavorful substitutes for mango, adding a similar sweet-tart contrast to the creamy avocado in the salsa.
- → How can I make this dish vegan?
Replace the egg in the burger mixture with a flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water and letting it rest.
- → Are there gluten-free options available?
Use gluten-free breadcrumbs and buns to make the burgers suitable for a gluten-free diet. Double-check all packaged ingredients for allergens.
- → What sides pair well with these burgers?
Sweet potato fries, a crisp green salad, or lightly salted chips nicely complement the flavors of these veggie burgers and salsa.