Let’s Eat: Black Bean Burgers with Mango Salsa

For burgers

1/4 cup olive oil, divided

1/2 red onion, finely diced

3/4 cup shredded carrot, finely diced

1 small jalapeno pepper, seeded and finely diced

3 cloves garlic, chopped

1 Tbsp. chipotle chile powder

1 tsp. hot smoked paprika

Kosher salt and freshly ground black pepper

2 14-oz. cans black beans, rinsed well and drained

3/4 cup frozen shelled edamame, thawed

1 large egg, beaten

6 soft whole-wheat hamburger buns, toasted

Mango Salsa (recipe follows)

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. When oil is hot, add onion, carrot and jalapeno and cook until softened, about 4 minutes. Stir in garlic, chile powder and paprika and continue cooking for 1 to 2 minutes more. Season mixture with a big pinch of salt and pepper. Add black beans and edamame and toss to combine. Remove the bean mixture from the heat and scrape it into a bowl; let cool to room temperature.

Transfer bean mixture to food processor and pulse a few times. You want a chunky mixture; it you process beans too long, the burgers will be too loose and fall apart. Stir in egg and season to taste with salt and pepper. Press mixture into 6 thin patties. If not using right away, refrigerate on a plate covered with plastic wrap.

Wipe skillet clean then heat the remaining oil in it over medium heat. Once hot, add patties, reduce heat to medium and cook for about 5 minutes on each side, just until brown and crispy. Place burgers on the toasted buns and top with mango salsa.

Makes 6 burgers.

Mango Salsa

1 ripe mango, diced, with juices

1/2 red onion, diced

1/2 jalapeno pepper, diced

Juice 1 lime

Kosher salt and freshly ground black pepper

Combine all ingredients in a mixing bowl and season with a couple of big pinches of salt and a generous grind of pepper. Let sit at room temperature for at least 10 minutes to allow flavors to marry before serving.