This post is also available in: Español
This post is made in partnership with La Guelaguetza, the recipe, the pictures and opinions are all mines.
You have to stop now whatever you are doing and run to your kitchen and prepare these black bean and mole burgers. They are a bit spicy, hearty, delicious and a perfect bite for the fourth of July. These crazy good black bean burgers are made with one of the most authentic mole sauces I’ve tried and love.
This mole sauce comes from this beautiful family, and I’m sure as soon as you watch their video you’ll fall in love with them as much as I did. Their love for Mexico and especially Oaxaca shines in each of their mole pastes. They truly capture the Mexican Oaxacan magic in every jar of mole paste.
Mole is a paste made from a lot of different ingredients; it has different kinds of chiles, nuts and other spices. It a very complex mix but in a way, it is also simple and heartwarming. So, after trying this mole negro, I knew that I wanted to use it in a very different way. I wanted to create a dish that is easy enough to make every single day of the week, delicious enough for the kids to enjoy and perfect for summer. So…. these crazy good black bean and mole burgers with grilled pineapple came along.
Related content: Tacos with zucchini and popcorn
Here is the recipe for these
black bean and mole burgers with grilled pineapple
and I hope you like them as much as me and my family did. If you do … please share the recipe, the blog, and the mole store with every single person you know, hahaah.
Recipe for black bean and mole burgers made with sunflower seeds, rice and served with grilled pineapple marinated in mole.
- 6 slices of pineapple (canned or natural)
- 1 tablespoon mole negro paste
- 2 tablespoons water
- 1 tablespoon neutral tasting oil
- 1/4 teaspoon apple cider vinegar
- Pinch sea salt
- 1 cup black beans (without liquid)
- 2 cups cooked rice I use brown rice
- 1/3 cup sunflower seeds
- 2 tablespoons mole negro paste
- pinch of salt
- 6 slider buns
- 1/4 red onion thinly sliced
- 6 cilantro sprigs
- 6 teaspoons mayonnaise or cream (I use vegenaise)
In a bowl mix the mole paste with the two tablespoons of water until a thick salsa is made. Add the oil, vinegar, and salt. Mix well.
Add the pineapple slices, cover them well with the mole negro sauce and set aside.
In the bowl of the food processor put the rice, beans, sunflower seeds, tablespoons of mole paste and a pinch of salt.
Pulse it several times until well mixed, form 6 burger patties. In a non-stick skillet over medium heat cook the patties, when they are firm and golden from the bottom, about 15 minutes, flip and leave ten more minutes.
Meanwhile, the patties are ready, spread each side of the slider buns with a tablespoon of mayo or cream.
When the hamburgers are ready, put them on top of one side of the slider and set them aside.
Clean with a paper towel the skillet where you cooked the patties. Put the slices of the marinated pineapple and let them brown, about five minutes on each side.
When done place on top of each pattie.
To finish them, put some sliced red onion and cilantro.
If the black bean and mole pattie mixture is too sticky add 1/4 of a cup of panko or another type of bread crumbs.