Black Bean Burgers with Corn Salsa

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Black Bean Burgers with Corn Salsa and Guacamole

Modified from OrganicStyle

June 2005 Issue (A magazine that no longer exists.)

Tastes great, but they kind of fall apart as you eat them. Well, maybe I didn’t chill them like the recipe called for, but the leftover burgers that were chilled also fell apart. What can I say? Nothing is as good as beef! You can use any type of bean.

Preparation time 25 minutes

Total Time 1 hr. 50 minutes (includes 1 hr. of chill time–more would be optimal-up to one day)

Makes four 3 ½ inch black bean burgers (they could actually be made into 6 smaller burgers)

Black Bean Burgers Ingredients:

  • 1/3 cup coarsely chopped Onion
  • 2 cloves Garlic, minced
  • 1 teaspoon ground Cumin
  • 1 ½ cups canned Black Beans (or black soybeans), rinsed and drained
  • ¾  cup coarse dried Bread Crumbs (I use Old London unseasoned)
  • ½  cup chopped fresh Cilantro Leaves
  • ½ cup chopped fresh Parsley Leaves
  • ¾ cup Almonds or Pine Nuts finely chopped
  • Celtic Sea Salt
  • Dash of Frank’s Red Hot Sauce
  • 1 large Egg, beaten

Corn Salsa Ingredients:

  • 1 cup Corn Kernels, fresh off the cob or frozen-thawed
  • ½ cup seeded and diced Tomatoes
  • 1 Scallion, chopped
  • 1 ½ tablespoons chopped fresh Cilantro
  • 1 ½ tablespoons chopped fresh Parsley
  • 1 teaspoon Frank’s Red Hot Sauce
  • 1 tablespoon fresh Lime Juice

Guacamole Ingredients:

  • 2 small Hass Avocados
  • 1 tablespoon fresh Lime Juice
  • 2 tablespoons Sour Cream
  • Celtic Sea Salt and
  • Frank’s Red Hot Sauce to taste

Leave the pit in the center of the guacamole and the leftover guacamole won’t turn brown.

In a food processor, place onion, garlic, and cumin. Pulse until coarsely chopped. Add beans, bread crumbs and cilantro; pulse until just combined but not pureed. Transfer mixture to a bowl; stir in nuts. Season this mixture with salt and Frank’s Red Hot Sauce. Fold in egg and stir until combined. Form into four 3 ½ inch patties. I separate the patties with waxed paper. Chill patties, covered at least 1 hour, and up to 1 day.

Next, in a small bowl, stir together salsa ingredients. Add salt to taste. Set aside. Peel, pit, and mash avocados in a medium bowl with sour cream, juice and salt and Frank’s Red Hot Sauce to taste. Put the pit in the center and cover with plastic wrap to seal air out. Set aside.

In a large skillet, heat oil over medium heat until hot; cook patties until light brown in the olive oil, 4-6 minutes on each side on Medium heat. Toast muffins. Place a spoonful of guacamole on muffin bottom; add a burger, some salsa, a muffin top, and serve.

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at