Plantain and Black Bean Burgers with Mango Jicama Slaw
Up next are Plantain and Black Bean Burgers with Mango Jicama Slaw, or what I call the “Tango” burger. Cuban and Caribbean flavors meld together in this vegetarian friendly delight. It is like a trip to the islands for you senses. Piled on top of a crunchy tostada, a smokey and sweet burger topped with a juicy mango and fresh lime slaw. I think this burger will be a summertime favorite for meat eaters and plant based eaters alike!
Plantain and Black Bean Burgers with Mango Jicama Slaw
Ingredients
- 1 can black beans, drained and rinsed
- 1 ripe plantain, cut into large slices.
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic
- 1/2 tsp salt
- 1 tbsp olive oil or non stick spray
- 1 egg, beaten
- 2 tbsp all purpose flour
- 4 tbsp chopped cilantro, divided
- Juice of 1 lime
- 1 ripe mango, diced
- 1/3 c red onion, minced
- 1/2 c jicama, sliced into thin strips
- 4 tostadas
Instructions
- Combine beans and plantain in a medium mixing bowl. Using a potato masher, mash until chunky but combined.
- Add garlic, cumin, salt, paprika, flour and 1/2 of cilantro. Pour in egg and stir.
- Heat a flat top or skillet on medium heat. Spray with non stick spray or olive oil (can also be made on grill using a high heat safe pan, like cast iron).
- Using a 1/3 c measuring cup, scoop mixture and place on flat top. Use opposite side of scoop to lightly press burger down. Cook 5 minutes each side.
- For slaw, combine red onion, jicama, mango and cilantro. Stir in lime juice.
- Assemble each burger on top of a tostada, top with slaw.
