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Vegan Burgers with Mango and Avocado https://www.metro.ca/userfiles/image/recipes/burgers-vegetaliens-mangue-et-avocat-11049.jpg PT30M PT15M PT1H05M
BurgersIn a non-stick pan on medium, cook the jalapeno peppers, cilantro sprigs, onion, and garlic in the oil for 5 minutes while frequently stirring. Set aside.In a small bowl, soak the flax seeds in the water. Set aside.Pour 1 can of black beans into a food processor. Add the remaining ingredients for the burgers and the flax seeds mixture. Pulse a few times. Scrape the sides of the bowl if needed. Make sure you don’t pulse too much! You want small bits to remain, that’s what will give your vegan burgers a pleasant texture.Pour the mixture into a bowl, add the walnuts, cooked onions, and the other can of black beans. Gently stir. Refrigerate for 20 minutes.Shape the texture into 5 or 6 patties.Preheat the BBQ on medium high. Cook the burgers on a reusable BBQ cooking sheet such as a “Cookina” sheet.” Cook 4 minutes on each side. Gently handle the patties. Let rest for 10 minutes before serving, the patties will hold together better.Cilantro mayoUse a hand blender to combine all the ingredients of the mayo in a small container until you get a smooth texture.AssemblySpread half of the cilantro mayo onto the bottom buns. Top with the patties and spread the rest of the sauce on top. Add the toppings and the top buns. Serve immediately.Source: K pour Katrinie
5-6
5 1 5 5
Burgers: 2 jalapeño pepper finely chopped 2 tablespoon (30 ml) olive oil 2 tablespoon (30 ml) cilantro sprigs chopped 1 cup (250 ml) onion finely chopped 2 garlic cloves chopped 2 cans (398 ml) black beans rinsed and drained 3/4 cup (180 ml) quick oat flakes 2 tablespoon (30 mL) ground flax seeds + water 1/4 cup (60 ml) water 1/2 teaspoon (2,5 ml) cumin 1 teaspoon (5 ml) chili powder 2 tablespoon (30 ml) olive oil 2 tablespoon (30 ml) ketchup 1 tablespoon (15 ml) yellow mustard 1/2 teaspoon (2,5 ml) salt 1/2 cup (125 ml) walnuts finely chopped Cilantro mayo 1/2 cup (125 ml) vegan mayonnaise 1/3 cup (80 ml) cilantro chopped 1/2 lime (juice and zest) 1 garlic clove chopped 1 pinch Chili pepper flakes Topping 1 avocado thinly sliced 2 mangos thinly sliced
Vegan Burgers with Mango and Avocado

Vegan Burgers with Mango and Avocado

Rate this recipe
1 Vote
5-6
Main course
0:30
Preparation
0:15
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Burgers:
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  • 2
    jalapeño pepper finely chopped
  • 2 tablespoon
    (30 ml)
    olive oil
  • 2 tablespoon
    (30 ml)
    cilantro sprigs chopped
  • 1 cup
    (250 ml)
    onion finely chopped
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  • 2
    garlic cloves chopped
  • 2 cans
    (398 ml)
    black beans rinsed and drained
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  • 3/4 cup
    (180 ml)
    quick oat flakes
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  • 2 tablespoon
    (30 mL)
    ground flax seeds + water
  • 1/4 cup
    (60 ml)
    water
  • 1/2 teaspoon
    (2,5 ml)
    cumin
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  • 1 teaspoon
    (5 ml)
    chili powder
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  • 2 tablespoon
    (30 ml)
    olive oil
  • 2 tablespoon
    (30 ml)
    ketchup
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  • 1 tablespoon
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    yellow mustard
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  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/2 cup
    (125 ml)
    walnuts finely chopped

  • Cilantro mayo
  • 1/2 cup
    (125 ml)
    vegan mayonnaise
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  • 1/3 cup
    (80 ml)
    cilantro chopped
  • 1/2
    lime (juice and zest)
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  • 1
    garlic clove chopped
  • 1 pinch
    Chili pepper flakes

  • Topping
  • 1
    avocado thinly sliced
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  • 2
    mangos thinly sliced
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Imprimer ma sélection

Preparation

Burgers

In a non-stick pan on medium, cook the jalapeno peppers, cilantro sprigs, onion, and garlic in the oil for 5 minutes while frequently stirring. Set aside.

In a small bowl, soak the flax seeds in the water. Set aside.

Pour 1 can of black beans into a food processor. Add the remaining ingredients for the burgers and the flax seeds mixture. Pulse a few times. Scrape the sides of the bowl if needed. Make sure you don’t pulse too much! You want small bits to remain, that’s what will give your vegan burgers a pleasant texture.

Pour the mixture into a bowl, add the walnuts, cooked onions, and the other can of black beans. Gently stir. Refrigerate for 20 minutes.

Shape the texture into 5 or 6 patties.

Preheat the BBQ on medium high. Cook the burgers on a reusable BBQ cooking sheet such as a “Cookina” sheet.” Cook 4 minutes on each side. Gently handle the patties. Let rest for 10 minutes before serving, the patties will hold together better.

Cilantro mayo

Use a hand blender to combine all the ingredients of the mayo in a small container until you get a smooth texture.

Assembly

Spread half of the cilantro mayo onto the bottom buns. Top with the patties and spread the rest of the sauce on top. Add the toppings and the top buns. Serve immediately.

Source: K pour Katrinie

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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