Black bean burgers are a staple in my freezer and I always have some on hand. I have one recipe from the America’s Test Kitchen and now this very flavorful version from Eating Well Magazine. I like the idea of using tortilla chips for the breading and the salsa addition too.
Salsa-Tortilla Chips-Black Bean Burgers, Adapted
- 1/2 cup of your favorite salsa – heat level of your choice
- 2 (15-oz.) cans low-sodium black beans, drained and rinsed (can use dried beans – just prepare according to directions – see comment below)
- 1 cup well-crushed tortilla chips (I used corn – might go with a milder tortilla chip), butter crackers would be another choice
- 1/2 cup onion, minced
- 1 jalapeno, minced (I added)
- 1 large egg, beaten
- 3 tbsp. mayonnaise
- 4 tsp. chili powder
- 2 tsp. ground cumin
- 3/4 tsp. salt (I did not add as there is enough salt in the salsa and chips)
- buns of your choice
- lettuce of your choice (I added)
- prepared quacamole
- tomato slices
- sprouts
- red onion, sliced
- cheese slices such as Monterey Jack (I added)
Drain the salsa well. Mash black beans in a medium bowl until most of them are mashed. Stir in the salsa, tortilla chips, onion, egg, mayonnaise, chili powder, cumin and salt (if adding). Let stand for 10 minutes.
Using a large stainless steel scoop (overfill the scoop) form the bean mixture into 8 burgers. Eating Well suggested adding a little oil to a skillet but you don’t need it if you use a non-stick skillet. Cook the patties about 5 minutes per side. Add the cheese slices if using and melt until it covers the burgers. Serve with desired condiments on a toasted bun.
These can be made ahead and refrigerated for up to 5 days or freeze for up to 3 months.
Comment: In a recent issue of Milk Street Magazine Jewish cooking expert Joan Nathan gives a way to prepare dried beans. After she purchases the beans she brings them home and soaks them in cold water overnight. In the morning she drains them well and divides them (no need to pat dry before freezing) into bags of 2 cups per bag. There are no textural differences between frozen beans and freshly soaked beans.
http://cookingwithauntjuju.com/2019/01/05/salsa-tortilla-c…ack-bean-burgers/
Sounds so good. Wish I had one right now. 😍
They are good Gail – just add the condiments of your choice 🙂
These looks so tasty! Love the use of salsa in the mix, along with the other seasonings. Hope to try it soon. 🙂
Thanks Ronit – I use to buy Morningstar but have been making my own black bean versions for some time now.
Homemade is always better! 🙂
Beautiful burgers. Brings back memories of when my husband was a vegetarian. At least once a week I would throw some kind of bean in the food processor and create magic. It was really fun, and they were all so good. It was always funny when we’d be at a restaurant and he’d order a bean burger and they’d ask how he wanted it cooked!!!
Thanks Mimi – I’m not a vegetarian but I do like my black beans. I bet you did create a lot of “magic” and still do I know 🙂 Interesting your husband use to be a vegetarian and then switched – often it is the other way around. Not me – I like meat, fish, poultry – the works!
Boy, I could really go for one of these. It sounds both filling and satisfying, and I love black beans.
Me too Jeff and making them into burgers I can freeze is a favorite way to use them!
These black bean burgers sound terrific. I would probably eat mine without the bun but my husband, he’d want it just like yours pictured.
Thanks Karen – they are good. For some reason I just can’t eat any burger without a bun. I do try to use whole wheat but just love a toasted bun!
I’ve never made my own black burgers and it’s true that they aren’t all created equal. These look amazing and I don’t need the bun. There are too many other flavors that I want to fill up on!
A healthy burger with or without the bun – I like the added texture of the bun toasted. Of course the condiments are always the best – maybe a slice or two of avocado instead of guacamole or…