This recipe totally won us over last night! You can find the link to Cooking Light Magazine’s Black Bean Burgers with Mango Salsa here.
I made a few minor modifications to the original recipe at home–substituting egg beaters for egg whites because that is what I had available. I used 1/3 c egg beaters for 2 egg whites and ended up adding an additional scattering of panko because my original mixture was very wet when shaping the patties.
I also used frozen mango chunks because the mangos available in the produce section were hard as a rock! I just measured out the 1.25 cups and left them in a bowl on the counter for 2-3 hours to thaw and then diced into smaller pieces to duplicate the texture of the recipe. Since I usually keep frozen mango on hand I think I will stick to this modification! No peeling required 🙂
Serve with tortilla chips and salsa or veggie sticks and dip. This is awesome!
Morgan’s review? He thought the whole grain bun was “yucky” which made me laugh. I had served his in components–a toasted bun half with butter, 1/2 patty with cheese, a scoop of mango salsa, and half an avocado (his safe food). He ended up eating the cheese, avocado, and most of the bun.
Jeremy’s review: Delish! Black beans are still about the only beans he will consume so most of our Meatless Monday meals are a variation of black beans or a cheese dish. He did say that we could put this recipe into the regular rotation which is strong praise.
My review: Loved it–the cool mango salsa was perfect for spring and summer weather and the burgers had just enough kick. Both Jeremy and I felt that they were much better than a packaged black bean burger from the freezer section. The prep took about 40 minutes–so that was a slight problem, but I think it will get better as I become more comfortable with the recipe.