Salsa-Black Bean Burgers

Salsa-Black Bean Burgers

16 Reviews
From: EatingWell Magazine, January/February 2017

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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 slices tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion


  • Prep

  • Ready In

  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 ( ⅓ cup each).
  3. 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.
  • 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:
  • Exchanges: 3 starch, ½ veg, 1 lean meat, 2½ fat

Reviews 16

June 14, 2019
profile image
By: Peter and
This black bean burger is delicious. I have made it several times, and I enjoy it, but I have made a few changes. I don't like the tortilla chips in the burger, so I have replaced it with oatmeal that I have whirled a few times in my Ninja. It tastes better with the oatmeal, and it improves the nutrition of the burger. I also left out the egg and mayo, since the burger has been very wet when I try to shape it. Since I only eat one at a time, I have been wrapping them and freezing for later. They freeze very well.
May 01, 2019
profile image
By: Zoaya
It tastes gooooood :)
August 21, 2018
profile image
I debated making this as the nutrition numbers were both, WoW & YiKe! I am very glad I went ahead, they are awesome. I passed them around to my neighbors (11) who rated from 3 to 9 stars! As they were not terribly expensive to make I will try freezing leftovers next time.raf
August 11, 2017
profile image
By: Jacquelyn
I do not understand the rave reviews for this recipe. I made it as directed (other than cutting the recipe in half but using the whole egg). While the flavor was OK, the burger patty itself was mushy and completely broke apart when I was flipping it, transferring it to the bun, and eating it. I won't bother making this recipe again--there are better vegie burger recipes out there.
August 10, 2017
profile image
By: terridigby
Awesome! I used Arriba brand, red hot salsa, so I only used 2 teaspoons of chili powder & 1 teaspoon of cumin. Other than that I made the recipe exactly as instructed and got 11 burgers out of it. Good thing, because they are getting gone fast.
July 13, 2017
profile image
By: Carol Johannes-Toenges
Must try sounds easy & healthy!
July 03, 2017
profile image
By: Carol Lenz
I used 1 tsp Chipotle rub and 1tsp oregano in place of the Chili powder and cumin. Since salt is an ingred in the rub, I only added 1/4 tsp of salt. Burgers were very flavorful!
June 07, 2017
profile image
By: Bb5
Omitted egg , covered in fridge several hours and they stayed together Very tasty , can also sub chilli sauce for salsa
April 26, 2017
profile image
By: Meredith
These are delicious and if you want to make them vegan, omit the mayo and egg and just use a little olive oil or grape seed oil to help them bind together. I also like to dredge mine in a little bit of flour to make them extra crispy :)
More Reviews