Salsa-Black Bean Burgers
Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. We use crushed tortilla chips to bind the burgers together, making them a great vehicle for using up those crumbs that inevitably fall to the bottom of the bag.
- 1/2cup prepared salsa
- 215-ounce cans low-sodium black beans, rinsed
- 1cup well-crushed tortilla chips
- 1/2cup grated white onion
- 1large egg, beaten
- 3tablespoons mayonnaise
- 4teaspoons chili powder
- 2teaspoons ground cumin
- 3/4teaspoon salt
- 3tablespoons avocado oil or canola oil, divided
- 8whole-grain burger buns, toasted
- 1/2cup prepared guacamole
- 8tomato slices
- 1cup sprouts
- 1/2cup thinly sliced red onion
- Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10 minutes.
- Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes per side. Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.
Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave to reheat.
Per serving (recipe makes 8 servings)
|Mono Saturated Fat||7g|