Black Bean Burgers with Mango Salsa

• 2 (15-ounce) cans black beans, rinsed and drained
• 3/4 cup finely chopped fresh cilantro, divided
• 3/4 cup (3 ounces) shredded Monterey Jack cheese
• 1/4 cup panko (Japanese breadcrumbs)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 medium jalapeño pepper, finely chopped
• 2 large egg whites 
• Cooking spray
• 1 1/4 cups chopped peeled mango (about 1 medium) 
• 3 tablespoons chopped shallots
• 1 1/2 tablespoons fresh lime juice 
• 1 avocado, peeled and chopped 
• 1 garlic clove, minced
• 6 (2-ounce) whole-wheat hamburger buns, lightly toasted 
• 6 green leaf lettuce leaves

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once.
3. 3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

I got this recipe from Cooking Light magazine.  Both Jesse and I really like this recipe.  The burgers stay together well which can be a challenge when making black bean burgers.  Even though Jesse is a meat guy he told me I could make these anytime.

Megan-4.5/5

Jesse-4/5