Garden Burger with Plantain Salsa

“This veggie burger is so hearty and filling – I attribute that to the combination of mushrooms and black beans. Especially the black beans, which works as a binder and also lends flavour and texture to the patty. However, the star of the show for me is the plantain salsa!” – Chantay Campbell, Greedy Girl Cooks

2.59 from 666 votes
Garden Burger with Plantain Salsa
Garden Burger with Balsamic Plantain Salsa
Course: Main Dish
Servings: 4 Burgers
Author: Chantay Campbell
For the Patties
  • lb mushrooms , chopped
  • 1 small onion , finely chopped
  • 3 tablespoons butter
  • 1 tablespoon oil
  • ¼ teaspoon salt
  • 2 garlic cloves , shredded
  • cup panko breadcrumbs
  • 1 cup shredded carrots
  • 1 can black bean puree
  • 2 eggs
  • 1 tablespoon coconut oil
  • ¼ teaspoon black pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 2 tablespoon oil (for frying)
For the Balsamic Plantain Salsa
  • ½ ripe plantain , baked
  • 1 tablespoon minced shallot
  • 2 teaspoons balsamic vinegar
  • tablespoon honey
  • Smoked Gouda
  • Watercress
  • Toasted buns
  1. Make the salsa: bake or fry plantain until brown and crispy around the edges. Cut the plantains into fine cubes and set aside.
  2. In a small bowl whisk together the honey, balsamic vinegar and shallots to form a dressing, then pour over the chopped plantains and let marinate until you are ready to assemble the burgers.
  3. Make the burger: melt butter in the oil and sauté the mushrooms and onions. Once they begin to soften the mushrooms will reduce in size. Add the salt and garlic; cook for one more minute, remove from heat and set aside.
  4. Strain one can of black beans, removing all of the water. Blend in a food processor to make a paste (it's okay if some chunks remain).
  5. In a bowl combine, the sautéed mushrooms, black bean paste, shredded carrots, panko breadcrumbs, eggs, coconut oil, salt, black pepper, allspice and smoked paprika; once combined, form into patties and place in the freezer for 10 minutes.
  6. Heat some oil or butter in a skillet and cook patties until golden brown and crispy on both sides (about 3 minutes per side). When the patty is flipped add the smoked gouda to melt.
  7. Assemble the burger with toasted bun, veggie patty and cheese, plantain salsa and top with watercress.
Cook's Notes

For a vegan option, omit eggs and replace the Smoked Gouda with a vegan cheese.  

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