Black Bean Burgers with Mango Salsa

Black Bean Burgers with Mango Salsa (Adapted from Cooking Light)

For the burgers

2 15 ounce cans black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
3 ounces (about 3/4 cup) shredded Monterey Jack cheese
1/4 cup panko breadcrumbs
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ancho chile powder
1/2 teaspoon salt
1/2 to 1 serrano chile pepper, finely chopped (seeds removed as well, if desired)
1 large egg

For the salsa

1 1/4 cups chopped mango
1/4 cup finely chopped fresh cilantro
3 tablespoons chopped shallots
1 avocado, peeled and chopped
1 garlic clove, minced
1 1/2 tablespoons fresh lime juice

For cooking and assembly

1 tablespoon canola oil
6 burger buns, lightly toasted
lettuce leaves, for serving

To prepare burgers

In a medium bowl, add black beans - mash with a potato masher. Add cilantro, cheese, panko, cumin, oregano, ancho, salt, serrano pepper and egg - stir mixture together until completely combined. Evenly divide mixture into 6 1/2" thick patties - place into the refrigerator to chill for 30 minutes.

To prepare salsa

In a medium bowl, stir together mango, cilantro, shallots, avocado, garlic and lime juice.

To cook and assemble

Remove burgers from refrigerator.

In a large cast-iron skillet, heat oil over medium-high. Reduce heat to medium and add bean burgers - cook until thoroughly heated through and browned, about 5 to 8 minutes per side.

Serve burgers on buns - top each with an even portion of the salsa and a leaf or two of lettuce.

Makes 6 burgers.

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