I love black bean burgers, but I love them even more topped with juicy mango salsa and creamy guacamole. Crispy tortilla chips round out the Tex-Mex flavors and add an irresistible crunch.
Technique tip: You can freeze extra uncooked patties for later use. Simply panfry them straight from the freezer when you want to eat them.
Swap option: For a shortcut, use store-bought guacamole. To make these suitable for those with a gluten intolerance, use gluten-free breadcrumbs and tortilla strips and serve them on gluten-free buns.
For the black bean patties:1.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. When it shimmers, add the onion and cook for about 20 minutes, until tender and slightly caramelized. Transfer the onion to a large bowl; set the skillet aside (no need to wash it).2.
Add the beans, sweet potato, breadcrumbs, sriracha, salt and brown rice to the bowl with the onion. Using a large spoon or your hands, mix to combine. Using your hands, form the bean mixture into patties to match the size of your buns.3.
In the same skillet in which you cooked the onion, heat the remaining tablespoon of oil over medium-high heat. When it shimmers, working in batches, add the patties and cook for about 3 minutes on each side, until lightly browned and crisp. Add more oil between batches as needed. Transfer the patties to paper towels to drain.
For the smashed avocado:
In a medium bowl, lightly mash the avocado and the lime juice. You can keep it pretty chunky or make it smoother, depending on your personal preference. Season with salt to taste.
For the mango-jalapeño salsa:
In a small bowl, toss all the salsa ingredients together.
On each bottom bun, layer a black bean patty, lettuce, tomato, onion, smashed avocado, mango salsa, and/or crispy tortilla strips. Top with the bun tops and enjoy.