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.

Carolyn Casner
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

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.

Reviews (17)

Read More Reviews
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
My girlfriend made these for me for our one-month anniversary. They fell apart just a tiny bit but it s ok as long as our relationship doesn t do the same thing! Because after these burgers I gotta keep this girl around! They were delicious! Spicy good texture filling easy and cost-effective! For real though I think I m going to marry her someday. Read More
Rating: 5 stars
Must try sounds easy & healthy! Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
Omitted egg covered in fridge several hours and they stayed together Very tasty can also sub chilli sauce for salsa Read More
Rating: 5 stars
Very yummy. They kind of fell apart but they were delicious! My kids who are carnivores LOVED them! served with guacamole & onion and cheese. Read More
Rating: 4 stars
Very good burger. Easy to make and it makes a good size burger. I used fresh salsa from the grocery store rather than jarred salsa. Recipe wasn't specific on the type of salsa. It was a little too soft and wet to be able to form a nice burger shape. Next time and I will definitely make these again I may just sub bread crumbs for the crushed tortilla chips and add another egg. Hopefully then they will be easier to form into patties. Read More
Rating: 5 stars
my new favorite veggie burger! Read More
Rating: 1 stars
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. Read More
Rating: 5 stars
This was seriously the best burger I've ever had. Read More