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3.67 from 6 votes

Cuban Black Bean and Rice Mojo Burgers with Slaw + Garlic Tostones.

A no meat burger that my family will actually eat, it's got to be a good one.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: American, cuban, Mexican
Servings: 4 Burgers
Calories: 1252kcal


Mango Slaw


  • 1 cup cilantro leaves
  • 1/3 cup orange juice
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 1/4 teaspoon each salt paprika and ground cumin

Black Bean and Rice Burgers

Garlic Tostones

  • 2 inch plantains chopped into 1 pieces
  • 1 cup canola oil for frying
  • 2 cloves garlic minced
  • 1 cup water
  • flaked sea salt



  • Combine the lime juice, orange juice, fish sauce, and cilantro in a medium size bowl. Add the mangos and red pepper. Season lightly with salt and pepper. Set aside until ready to use.


  • Add the cilantro, orange juice, olive oil, garlic, salt, paprika and cumin to a blender or food processor and blend until chunky-smooth, about 1 minute. Store in the fridge until ready to use.


  • In a bowl combine the rice, mashed black beans, egg, garlic, cumin, cilantro, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded provolone cheese. Mix well again and form into 4-5 equal burger patties (I made 5).
  • Heat a skillet over medium heat. Add 1 tablespoon olive oil. Grab the burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the pepper jack cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip. Keep warm.
  • Heat the broiler to high. Rub the mojo sauce on the inside of your burger bun and toast for 30 seconds to one minute. Remove and add a burger to the bottom bun. Top with slaw and garlic tostones (below). Add the top half of the bun and serve with the remaining mojo sauce.

Garlic Tostones

  • Add the garlic and water to a medium size bowl. Set aside.
  • Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels.
  • Now transfer the plantains to a cutting board and using the back of a wooden spoon smash them down into flat disks. Add the plantains to the bowl of garlic water and let them soak 2 minutes. Remove them from the water and dab dry with a paper towel. Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with salt. Serve along side or atop the burgers.


*Garlic Tostones adapted from [Pinch of Yum | http://pinchofyum.com/garlic-tostones-puerto-rican-fried-plantains]. *The burgers cab be made in the oven or on the grill, but I prefer pan frying them as I think they stay moist this way and I love how they get crispy on the outside. *I like to make the tostones while the burgers are cooking so they are done around the same time.


Calories: 1252kcal | Carbohydrates: 80g | Protein: 28g | Fat: 52g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 941mg | Potassium: 664mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2220IU | Vitamin C: 74.7mg | Calcium: 519mg | Iron: 4.1mg