Salsa-Black Bean Burgers

A close-up view of a salsa-black bean burger

Dotdash Meredith

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/Cook Time: 30 Minutes, Servings: 8

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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 avocado oil or canola oil, divided
8 whole-grain burger buns, toasted
½ cup prepared guacamole
8 tomato slices
1 cup sprouts
½ cup thinly sliced red onion

Directions

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 (⅓ cup each).
Heat 1½ 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.

Nutritional Information

Per Serving: 409 Calories, Total Fat: 18 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Carbohydrates: 50 g, Fiber: 11 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 12 g, Sodium: 689 mg, Potassium: 584 mg, Folate: 29 mcg, Calcium: 127 mg

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