Easy Grillable Sweet and Spicy Vegan Black Bean Burgers with Mango Habanero Cream
Raise the bar this summer with these easy grillable sweet and spicy vegan black bean burgers! Paired with mango habanero cream for an added burst of flavor.
Make sure beans and potato are cooked. I cooked the potato in the microwave but the oven would work too. Just don’t boil because that brings in too much moisture.
Cook farro according to package directions.
While farro is cooking, make avocado slaw by mashing avocado and mixing well with cabbage and salt.
Make mango habanero cream.
Put all ingredients (except ¼ cup salsa) into a blender and puree until smooth. Add in the extra ¼ cup and pulse in for a chunky addition.
Once farro is done cooking, add to food processor and pulse until chopped a bit.
Add beans, potato, salsa, and cornmeal/brown rice flour and pulse again until chunky. You don’t want this too pureed or it will turn into a dip.
Transfer to a mixing bowl, taste and add salt if needed. Mix salt in using your hands.
Put mixture into the fridge for at least 20 minutes, an hour is best. Making this the night before and letting it sit is even better. This helps all flavors marinate and combine into a more flavorful burger.
Once mixture is ready, shape into 4 patties. Using an indoor or outdoor grill on medium high, grill on each side for about 10 minutes. You can also bake these on parchment lined cookie sheet on 375°F (190°C) for 15-20 minutes on each side.
Build burgers with all preferred toppings. All of them are highly recommended for the optimum summer burger!
Notes
Mango Habanero Cream makes about 2 cups.
Nutrition facts take into account half of the Mango Habanero Cream since it makes more than you need.
I used a red potato but any other starchy potato would work. I did also try sweet potato, and while it tasted good, the texture was too wet and made the burger mushy.
If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder. You can also boil them for 30 minutes.
If you really can’t handle spice, there are other great La Victoria salsa flavors that are very mild. Click link and explore other flavors. You can also use any other mango salsa you like.
I tried both cornmeal and brown rice flour, and both worked. I liked the cornmeal for the more chewy meaty texture it gave, but for those that can’t have corn the brown rice works. It gives a bit of a mushier texture, but not terrible and is a great sub if you are looking for one.
To make this gluten-free sub the farro with rice.
Tips to prep ahead:
Make burger mixture and cream sauce and keep in fridge until ready to use. You can also make avocado slaw but it won’t keep as well because of the avocado browning.
Baby/toddler food idea:
Use a mild salsa in place of the mango habanero. Cut burgers into bite sized pieces for toddler and serve avocado on the side. For baby puree farro and/or potato, beans and avocado.