Salsa and some pantry staples give this vegetarian bean burger recipe tons of flavor. We use crushed tortilla chips to bind them together, making them a great vehicle for using up those crumbs that inevitably fall to the bottom of the bag.
INGREDIENTS (8 servings)
- 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 tablespoons mayonnaise
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon salt
- 3 tablespoons 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
Ready In: 30 m
PROCEDURE
- 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.
- To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave to reheat.
Nutrition information
- Serving size: 1 burger each
- Per serving: 404 calories; 18 g fat(2 g sat); 11 g fiber; 50 g carbohydrates; 12 g protein; 29 mcg folate; 25 mg cholesterol; 6 g sugars; 0 g added sugars; 754 IU vitamin A; 6 mg vitamin C; 127 mg calcium; 3 mg iron; 689 mg sodium; 584 mg potassium
- Carbohydrate Servings: 3 1/2
- Exchanges: 3 starch, 1/2 veg, 1 lean meat, 2 1/2 fat
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