Coconut And Mango Black Bean Veggie Burgers Recipe

Name: Coconut And Mango Black Bean Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 (4 ounce) can diced green chilies; 1 garlic clove, peeled; 1 tablespoon fresh cilantro, shredded (or use 1 tsp dried); 1/3 cup diced mango (I use the frozen kind, thawed out); 1/3 cup unsweetened desiccated coconut; 2 egg whites (or 1 whole egg); 1/2 cup breadcrumbs (I use whole wheat); 1 teaspoon coriander; 1/2 teaspoon mustard powder; 1/2 teaspoon chili powder; 1/2 teaspoon sea salt

Servings: persons

1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilies
1 garlic clove, peeled
1 tablespoon fresh cilantro, shredded (or use 1 tsp dried)
1/3 cup diced mango (I use the frozen kind, thawed out)
1/3 cup unsweetened desiccated coconut
2 egg whites (or 1 whole egg)
1/2 cup breadcrumbs (I use whole wheat)
1 teaspoon coriander
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon sea salt

1
Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
2
Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
3
Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
4
Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
5
Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
6
Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can black beans, rinsed and drained, 1 (4 ounce) can diced green chilies, 1 garlic clove, peeled, 1 tablespoon fresh cilantro, shredded (or use 1 tsp dried), and more.

Yes, Coconut And Mango Black Bean Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut And Mango Black Bean Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions