When I decided I was going to post this recipe this week, I realized I haven't told you guys about my new vegan goddess! outrageous! If you're an avid Food Network viewer like I am, you might even know who I'm talking about. She was a winner on Cupcake Wars. If you haven't seen this show, let me recap it for you. It's a cupcake competition where 4 cupcake makers compete for 3 cupcake eating judges, and they give the cupcake competitors little cupcake challenges to compete to see who has the best cupcake. They all say "cupcake" about a bajillion times. I love watching this show, but you pretty much want to banish the word from your vocabulary by the end of the hour. When they do the contestant interviews, and he/she is saying what they are going to make, they always say it with the word "cupcake" like, in case we didn't know. For example: "I'm going to be making a red velvet cupcake with a cream cheese frosting, a lemon cupcake with buttercream icing, and a chocolate cupcake with strawberry icing." I know you're making a cupcake!! sheesh. Now, whenever cupcakes come up in conversation with Joe and I, I go on a tangent coming up with as many cupcake flavors as I can, listing them off like I'm a contestant. He loves it. (not really.)
ANYWAYS. You should watch the show. It's fun. So my new vegan goddess won on her episode, and she's just the cutest little thing ever! Her name is Chloe Coscarelli. Check out her site! She has great recipes on there, and um, well... she's adorable. This burger and fries recipe is actually on her site, and it's freaking delicious. I couldn't believe how closely it resembled a regular burger, but it is even better because it has guacamole (sweet, sweet guacamole), and this unique sun-dried tomato and mango sauce. It's without a doubt one of my favorite dishes I've made, and really good for you! yay!
Black Bean Burgers
1/4 cup olive oil
1 yellow onion, small dice
1 14-ounce can of black beans, drained and rinsed
1 small carrot, finely diced or shredded
1/2 cup cornmeal
1/2 cup breadcrumbs
1 tsp. sea salt
1/4 bunch cilantro
1/4 cup water
1 T. chili powder (to taste to your spicy level)
In a large skillet, saute onions in 2 T of the olive oil over medium heat until tender and slightly carmelized, about 20 minutes.
In a large bowl, use a large spoon to mash together beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, water, and the carmelized onions. If mixture is too dry to hold together, add more water 1 T at a time.
Using your hands, form your burgers to the size of your buns (regular or mini).
In a large non-stick skillet, heat 2 T of olive oil over med-high heat and fry patties. Let each patty get browned and slightly crisp on each side (about 3 minutes on each side).
1 mango, peeled and cut
1/2 cup sun-dried tomatoes, whole or sliced
1 garlic clove
1 T. vinegar (apple cider, but any kind will do)
1/8 tsp. sea salt
Combine all ingredients in a blender and blend until smooth. ta-da!
3 ripe Haas avocados, halved, pitted, and peeled
1/2 lime, juiced
1/4 cup salsa fresca
sea salt and black pepper to taste
In a large bowl, mash together the avocado and lime juice, then fold in the salsa fresca. Season with S&P.