Bean Burgers with Mango Salsa & Caesar Salad

10 Sep

I was craving burgers & fries so badly today, but I really didn’t want to eat any tofu, or fake meat and I know fries are far from the healthiest option, so I thought about some healthier options and decided on making a bean burger with a caesar salad instead of fries. I topped the burger with some fresh mango salsa, tomato slices, avocado slices, and onion slices. For the caesar salad I made croutons, and a balsamic dressing instead of the classic ranch dressing, and topped it with a slice of lemon. This dinner totally satisfied my burger craving, and was pretty easy to make too!

Burgers:

1 can red kidney beans, drained

1 cup cooked rice

1/2 cup shredded carrot

1/2 cup shredded broccoli

1 tbs grated ginger

2 tbs finely chopped fresh cilantro

1 tbs olive oil

4 Buns

1 tomato, sliced

1/2 avocado, sliced

1/2 yellow onion, sliced

in food processor, or blender, blend beans until smooth. Add rice and pulse until mixed throughly. Scoop mixture into bowl and add remaining ingredients except oil. Heat oil in skillet over medium-high heat. While the oil is heating, divide bean mixture into four balls, then flatten so that they’re about 1/2 inch thick. Place in heated skillet and cook until crisp, about 10 minutes each side.

Mango Salsa:

1 mango, peeled, pitted, diced

2 tbs finely chopped fresh cilantro

1/2 yellow onion, diced

1 small jalapeño pepper, finely chopped

juice from half a lemon

Mix all ingredients in bowl and let sit covered in fridge until needed.

Caesar Salad:

1 bunch romaine lettuce

2 slices lemon, for topping

For croutons:

3 slices of bread, cubed

drizzle of olive oil

1 tbs dried basil

For dressing:

1/8 cup olive oil

1/8 cup balsamic vinegar

1/2 tbs dijon mustard

1/2 tsp salt

1-2 cloves garlic, minced

Chop lettuce and keep in bowl until ready to serve. To make croutons, toss all ingredients in bowl, then place on baking sheet and bake at 350 for 10 minutes, or until crisp. For salad dressing, combine all ingredients and mix throughly. Set aside until ready to serve.

To serve this dish, start by toasting your buns. While they’re toasting, put a serving of lettuce on each plate, drizzle with dressing, top with croutons and a slice of lemon. Once your buns are toasted and on your plate, put your patty on the bottom bun, add 3 rings of onion, a scoop of mango salsa, 2 slices of avocado, and 2 slices of tomato on top of the patty, then add the top bun. I didn’t add any condiments because the patty and the salsa has such great fresh flavours I didn’t want to fade it out with ketchup!

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5 Responses to “Bean Burgers with Mango Salsa & Caesar Salad”

  1. Sheila September 11, 2012 at 9:19 pm #

    Looks yummy. I’ve always wanted to make my own veggie burger, but have been daunted by what seems to be a complicated process. This recipe looks easy enough!

    • theveganlovers September 11, 2012 at 11:05 pm #

      That’s always what held me back too! It was really easy to make, and tasted great in the end too. 🙂

  2. cameraphonevegan September 14, 2012 at 3:27 am #

    ooh! sounds really good!

  3. Sophie33 September 17, 2012 at 4:45 pm #

    Your bean & rice burgers look so tasty & well-flavoured too! i love the topped mango salsa here!
    Yummmmmmmmm!!!!!

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