Dairy-Free Chipotle Black Bean Burgers with Mango Salsa

Ingredients

• 2 cans Black beans
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 cup Breadcrumbs
• 0.5 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 medium Mango
• 0.5 medium Red bell pepper
• 0.25 medium Red onion
• 0.25 cup Cilantro
• 1 tablespoon Lime juice
• 4 count Burger buns

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 2 cans of black beans. Drain the beans and rinse them thoroughly under cold water.
2. 2In a food processor, combine the rinsed black beans, 2 tablespoons of chipotle peppers in adobo sauce, 1 cup of breadcrumbs, 0.5 medium onion (peeled and roughly chopped), 2 cloves of garlic (peeled), and 1 teaspoon of cumin. Pulse the mixture until it forms a coarse, crumbly texture, making sure not to over-process into a paste.
3. 3Divide the black bean mixture into 4 equal portions and shape each portion into a burger patty, about 1.905 cm thick.
4. 4Heat a large skillet or grill pan over medium-high heat. Cook the patties for 5-7 minutes per side, until they are heated through and have a slightly crispy exterior.
5. 5While the patties cook, prepare the mango salsa. Dice the 1 medium mango, 0.5 medium red bell pepper, and 0.25 medium red onion into small, uniform pieces. Finely chop the 0.25 cup of cilantro. Combine the diced mango, red bell pepper, red onion, and chopped cilantro in a medium bowl. Drizzle with 1 tablespoon of lime juice and gently toss to combine.
6. 6Serve the cooked black bean burgers on the 4 count burger buns, topped generously with the prepared mango salsa.

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