In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean burgers with tortilla chips and kiwi pico de gallo

Dairy-Free, Soy-Free, Mediterranean, Vegan, Family-Friendly

2 Servings, 720 Calories/Serving

20 Minutes

These plant-based burgers are in a class of their own. They’re savory, filling, and loaded with good-for-you ingredients like earthy black beans and our vegan red pepper–cashew crema.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Sunbasket red pepper–cashew crema (roasted red peppers - cashew butter - garlic - lemon juice - kosher salt)
1 cup cooked black beans
1 organic red onion
¼ cup cornmeal
1 organic kiwi
1 organic Roma or other tomato
1 organic lime
4 or 5 sprigs organic fresh cilantro
2 vegan whole wheat buns
Tortilla chips

Nutrition per serving

Calories 720, Total Fat 28g (36% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 640mg (28% DV), Total Carb. 105g (38% DV), Fiber 17g (61% DV), Total Sugars 13g (Incl. 3g Added Sugars, 6% DV), Protein 20g
Contains: Tree Nuts (cashew), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the patties

Measure 1 tablespoon [2 TBL] red pepper–cashew crema for the patties; set aside the rest for serving.
Rinse the black beans.
Peel and finely chop the onion. Measure ¼ cup [½ cup] onion for the patties; set aside the rest for the salsa.

In a large bowl, stir together the cornmeal, 1 tablespoon [2 TBL] red pepper–cashew crema, and 1 tablespoon [2 TBL] water. Stir in the beans and ¼ cup [½ cup] onion and season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl, mash the bean mixture to a coarse paste. Using wet hands, form the mixture into two [four] ½-inch-thick patties. Transfer to a plate and refrigerate while you prepare the kiwi pico de gallo and the buns.

Make the kiwi pico de gallo

Peel and coarsely chop the kiwi.
Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices. Set aside a few slices for the burgers; coarsely chop the remaining slices.
Juice the lime. [Juice 1 lime; save the remaining lime for another use.]
Coarsely chop the cilantro.

In a medium bowl, stir together the kiwi, chopped tomato, 1 tablespoon [2 TBL] lime juice, cilantro, 1 to 2 teaspoons oil, and as much of the remaining onion as you like. Season to taste with salt and pepper.

Toast the buns

Brush the cut sides of the buns lightly with 1 to 2 teaspoons oil.

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate. Wipe out the pan.

Cook the patties

In the same pan used for the buns, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and heated through, 3 to 4 minutes per side. Remove from the heat.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top each with a burger, as much of the remaining red pepper–cashew crema as you like, and 1 or 2 tomato slices. Close with the bun tops. Serve the tortilla chips and kiwi pico de gallo on the side.

Kids Can!

Rinse the black beans.
Measure the onion.
Mash the bean mixture.
Juice the lime.
Stir the pico de gallo.

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