Man, were these burgers good! I made a couple of smaller patties for the kids, so I got about 7 burgers out of this. These were so different from your typical black bean burger. I refrigerated mine for about 1 hour and they did fine. I can’t wait to make these again!
Black Bean Nacho Burgers
(Fitness Magazine, Sept. 2012)
time needed: about 1 hour
makes: 4 burgers
15 ounce can black beans, drained and rinsed
1/2 cup finely crushed tortilla chips (preferably blue corn)
1/3 cup salsa plus additional for serving
1/2 cup 50% reduced-fat grated cheddar
1 large egg, lightly beaten
1 scallion, white and green part, finely chopped
1/4 teaspoon black pepper
4 hamburger buns
2 teaspoons vegetable oil
4 butter lettuce leaves (optional)
1. Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.
2. Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.
3. Preheat the oven to 350 degrees. Place buns on a baking sheet and heat in oven until warm to the touch, 4 to 6 minutes.
4. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns.