Recipe Image

Salsa-Black Bean Burgers

  • 20 m
  • 30 m
Carolyn Casner
“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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/6/2019