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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.

Source: EatingWell Magazine, January/February 2017


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

1 burger each
404 calories; protein 12.2g; carbohydrates 50.3g; dietary fiber 10.8g; sugars 5.7g; fat 18g; saturated fat 2.5g; cholesterol 25.4mg; vitamin a iu 754.3IU; vitamin c 6.2mg; folate 28.8mcg; calcium 127.2mg; iron 3.4mg; magnesium 102.6mg; potassium 584.3mg; sodium 688.8mg; thiamin 0.2mg.

3 starch, 1/2 veg, 1 lean meat, 2 1/2 fat