Black Soybean Burgers with Pineapple Salsa
Servings: 6
Calories: 370kcal
Ingredients
Pineapple Salsa
- 3 cups fresh pineapple , cut into small dice
- 1 red bell pepper , diced
- 1 jalapeno , seeded, deveined, and finely minced
- ½ red onion , diced
- ¼ cup fresh cilantro , chopped
- 3 tablespoons fresh lime juice
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
Black Soybean Burgers
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 2 (15 ounce) cans Eden Organic Black Soybeans, rinsed and drained
- 1 cup gluten-free panko breadcrumbs
- ½ white or yellow onion , grated
- 2 chipotles in adobo sauce , minced
- 2 tablespoons adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon kosher or fine sea salt
- Oil or cooking spray , for cooking
- 6 gluten-free burger buns
- Vegan mayonnaise
- 6 bibb lettuce leaves
- Pineapple Salsa (recipe above)
- Refrigerator pickles , if desired
Instructions
Salsa
- Combine all ingredients, adding salt and pepper to taste. Let sit for at least 10 minutes. Will keep, covered in the refrigerator, for 3 – 4 days.
Burgers
- Combine flaxseed and water in a small bowl and let sit for 5 minutes.
- Put the beans in a large mixing bowl. Mash with a potato masher until most of the beans are mashed with some chunks of beans left. Add the flaxseed mixture, breadcrumbs, onion, chipotles and sauce, cumin, and salt. Mix well. Form into 6 patties and refrigerate for 20 – 30 minutes.
- Heat some oil in a large skillet over medium heat. Add the burgers and cook for 6 minutes per side.
- Spread some mayonnaise on each bottom burger bun, add a lettuce leaf, the burger, and top with the salsa. Serve with pickles if desired.
Nutrition
Calories: 370kcal | Carbohydrates: 72g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 1912mg | Potassium: 250mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1257IU | Vitamin C: 72mg | Calcium: 58mg | Iron: 1mg