Not all vegan burgers are boring and tasteless. These black bean burgers with mole and grilled pineapple are a total flavor dish. They are straightforward to prepare and very flavorful.
6slicesof pineapple(canned or natural)
1tablespoonmole negro paste
1tablespoonneutral tasting oil
1/4teaspoonapple cider vinegar
Pinch sea salt
1cupblack beans(without liquid)
2cupscooked riceI use brown rice
2tablespoonsmole negro paste
pinch of salt
1/4red onion thinly sliced
6teaspoonsmayonnaise 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 pattie mixture is too sticky add 1/4 of a cup of panko or another type of bread crumbs.