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Black Bean Burgers with Peach Salsa

Shake It up!  No quinoa? Swap it for brown rice. No Peaches? Swap mandarin oranges or mangos. No white onion? Swap green onions or red onion.

For the burgers:

From your kitchen:
2 cans black beans, low sodium, rinsed and drained
1 cup quinoa
½ cup salsa
1 tablespoon lime juice
½ teaspoon cumin
¼ cup cilantro
½ cup Panko bread crumbs
1 large egg

From the share:
1 tablespoon jalapeno, finely chopped


From the share:
1 large green pepper, chopped
2 large peaches, chopped
1 ½ tablespoons jalapeno, finely chopped
¼ cup cilantro, chopped
½ cup white onion, chopped

From your kitchen:
½ t cumin
1 T canola oil

Combine beans, salsa, lime juice, jalapeño, cumin, cilantro, bread crumbs and egg in a food processor and combine. The mixture will be loose.
In a large bowl combine remaining ingredients and chill.

Heat a large non-stick skillet over medium heat and spray generously with cooking spray. Mold black bean mixture into four patties. The mixture is loose, so score it in the bowl into quarters and scoop a quarter of the mixture into your hands. Gently mold into a patty and slip into the pan. Shape in the pan.  Allow patties to cook for 6 – 7 minutes per side until nicely browned on each side.

Serve with salsa.







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