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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.”
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
1Place 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.
2Form the bean mixture into 8 burgers about 3 inches wide ( ⅓ cup each).
3Heat 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.