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BBQ & Grill

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ½ cup prepared salsa
  • 2 (15 ounce) cans low-sodium black beans, rinsed
  • 1 cup well-crushed tortilla chips
  • ½ cup grated white onion
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 tablespoons neutral oil, such as canola or avocado, divided
  • 8 whole-grain burger buns, toasted
  • ½ cup prepared guacamole
  • 8 slices tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion

Directions

  1. 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.
  2. Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).
  3. 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.