Black bean-quinoa burgers with spicy mayo, avocado and mango
Enjoy a burst of flavors with these Black Bean-Quinoa Burgers topped with Spicy Mayo, Avocado, and Mango. Perfectly seasoned with cumin, coriander, and red pepper, these protein-packed patties are a delicious, healthy alternative to traditional burgers. Served on toasted buns with creamy avocado and fresh mango slices, these vegetarian burgers are ideal for a satisfying meal. Check out the full recipe and bring a tropical twist to your next cookout!
- 09 Apr 2025
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 18 Ingredients
If you're looking for a nutritious and flavorful vegan burger option, these black bean-quinoa burgers with spicy mayo, avocado, and mango are perfect for you. Packed with protein and fiber from the black beans and quinoa, these burgers are not only filling, but also bursting with a variety of fresh and zesty flavors. Top them off with creamy avocado and sweet mango for a truly delightful culinary experience.
Ingredients:
Instructions:
- Rinse the quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the quinoa, lower the heat, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
- Fluff with a fork and set aside to cool.
- In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
- Add the cooked quinoa, chopped coriander leaves, ground cumin, finely chopped coriander leaves, red pepper, minced garlic, a dash of salt, and a dash of black pepper.
- Mix until well combined.
- Add the lightly beaten egg to the black bean-quinoa mixture and mix until thoroughly combined.
- Shape the mixture into 4 equal patties.
- Heat the olive oil in a large skillet over medium heat.
- Add the patties to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and firm.
- In a small bowl, combine the mayonnaise salad dressing, lemon juice, and pepper sauce.
- Stir until the mixture is smooth and well combined. Adjust the spiciness to your liking.
- Toast the hamburger buns if desired.
- Spread a generous amount of spicy mayo on the bottom half of each bun.
- Place a black bean-quinoa patty on each bun.
- Top with slices of avocado, mango, and a few arugula leaves.
- Place the top half of the bun on top.
- Serve the black bean-quinoa burgers immediately, with any additional condiments or sides of your choice.
Tips:
- Ensure the quinoa is thoroughly cooked to avoid any bitterness and to give the burgers a better texture.
- For a firmer patty, refrigerate the burger mixture for at least 30 minutes before shaping and cooking.
- If the mixture feels too wet or sticky, add some breadcrumbs to help bind the ingredients together.
- Don't over-mix the black beans; leaving some texture will give the burgers a more enjoyable bite.
- When cooking, use medium heat to ensure the burgers cook evenly without burning the exterior.
- Customize the level of spiciness of the mayo to your preference by adjusting the amount of hot pepper sauce.
- Allow the flavors to meld by letting the burgers rest for a few minutes after cooking before assembling.
These black bean-quinoa burgers are a fantastic addition to your meal rotation, offering a tasty and healthy alternative to traditional meat-based burgers. The combination of spicy mayo, creamy avocado, and sweet mango creates a medley of flavors that will keep you coming back for more. Whether you’re hosting a summer BBQ or just craving a nutritious meal, these veggie burgers are sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 11g | 30% |
| Sugar 11g | 11% |
| Fat | |
| Fat 27g | 31% |
| Saturated 5g | 18% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 100mg | 19% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 3.53mg | 22% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 27mg | 31% |
| Vitamin E 3.25mg | 22% |
| Vitamin K 50ug | 43% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.46mg | 52% |
| Iron, Fe 3.92mg | 36% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 790mg | 23% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 630mg | 42% |
| Zinc, Zn 2.46mg | 22% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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