Black Bean Burgers



Black Bean Burgers
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The recipe for these tasty “burgers,” which are gluten-free, was adapted from Eating Well magazine
Servings
8 burgers
Servings
8 burgers
Black Bean Burgers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The recipe for these tasty “burgers,” which are gluten-free, was adapted from Eating Well magazine
Servings
8 burgers
Servings
8 burgers
Ingredients
  • 3 cups cooked black beans (2 15-oz. cans drained)
  • ½ cup your favorite salsa We like Emily’s Taco Salsa
  • 1 cup tortilla or corn chips crumbs finely ground
  • ½ cup chopped onion
  • 1 egg
  • 3 Tbsps. mayonnaise
  • 2 tsps. chili powder
  • 2 tsps. ground cumin
Servings: burgers
Units:
Instructions
  1. In the bowl of your food processor or mixer, chop or mash the black beans. Add the salsa, tortilla chips, chopped onion, egg and mayonnaise. Mix until well combined, then add the seasonings, mixing again.
  2. Spoon into a bowl and let stand for 10 minutes. Taste the mixture and, if necessary, add more seasonings, sea salt or fresh pepper.
  3. Divide the mixture into eight portions, each about ½ cup (108 grams). Flatten to make burgers. The burgers may be wrapped in plastic and stored in the refrigerator until ready to cook.
  4. To cook: Heat a non-stick or cast iron skillet over medium-high heat. Add the number of burgers that fit comfortably in the pan, reduce the heat to medium-low, and cook until the burgers are nicely browned on both sides and heated through, about 4 minutes per side.
  5. To serve: Toast a whole-wheat bun or bread, top with: guacamole, sprouts, sliced tomato, sliced red onion, Cheddar cheese and/or more salsa.
Recipe Notes

Nutritional analysis per burger sandwich (estimate, varies): 355 calories, 12 grams protein, 50 grams carbohydrates, 13 grams fat, 675 mg. sodium, 11 grams fiber.

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Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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