Condiment
Salsa-Black Bean Burgers
Crisp tortilla chips and bold spices weave through tender black bean patties that sizzle to a golden crust in hot oil. Each bite delivers smoky cumin warmth, creamy avocado richness, and satisfying crunch between toasted whole-grain buns.
- Total
- 34 min
- Prep
- 20 min
- Cook
- 14 min
- Serves
- 8
Nutrition per Serving
- Calories
- 404
- Protein
- 12g
- Carbs
- 50g
- Fat
- 18g
- Fiber
- 11g
- Sugar
- 6g
- Sodium
- 689mg
Ingredients
- 1/2 cup prepared salsa
- 2 (15 ounce) cans low-sodium black beans, rinsed
- 1 cup well-crushed tortilla chips
- 1/2 cup grated white onion
- 1 large egg, beaten
- 3 tbsp mayonnaise
- 4 tsp chili powder
- 2 tsp ground cumin
- 3/4 tsp salt
- 3 tbsp avocado oil or canola oil, divided
- 8 whole-grain burger buns, toasted
- 1/2 cup prepared guacamole
- 8 slices tomato slices
- 1 cup sprouts
- 1/2 cup thinly sliced red onion
Instructions
- 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.