Tortilla chips and black beans flavored with cumin and coriander give these burgers a Southwestern flavor, and the mushrooms give them “meatiness.” They’re tender and chewy on the inside and lightly crusted on the outside.
| Southwestern Black Bean Burgers |
Recipe type: Main Dish
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 6
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onions
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- Dash of ground black pepper
- 1 cup finely chopped mushrooms
- 1 cup grated carrots
- 1 fresh chile, minced or ¼ teaspoon cayenne
- 1/4 cup orange juice
- 1 cup ground corn tortilla chips (Whirl tortilla chips in a food processor until they reach the consistency of coarse meal.
- 2 15-ounce cans black beans, rinsed and drained
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°
- Warm the oil in a skillet on medium-high heat
- Add the onions and cook for 5 minutes, stirring often.
- Stir in the cumin, coriander, salt, and pepper and cook a couple of minutes until the onions soften.
- Add the mushrooms, carrots, chiles, and orange juice.
- Lower the heat to medium, cover and cook, stirring occasionally, about 8 minutes or until tender.
- While the vegetables cook, combine the ground tortilla chips, beans, and egg in a large bowl and mash well with a potato masher, or pulse in a food processor and then transfer to a blow.
- When the vegetables are tender, drain, and stir into the bean mixture.
- Form the burger mixture into six patties (a heaping ½ cup per burger), and place on a lightly oiled baking sheet.
- Bake in a preheated 375° oven for 25 minutes, until firm and lightly crusted.
Notes
Serve on romaine, topped with tomato and avocado salsa, or optional Monterey Jack cheese.
Per Serving: 1 Burger: Calories 252; Protein: 13 G, Carbohydrate: 41 G, Dietary Fiber: 13 G, Total Fat: 5 G, Saturated Fat: 1 G, Monounsaturated Fat: 2 G, Cholesterol: 36 MG, Sodium: 847 mg.
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Any suggestions on how I can “veganize” these? They sound super delicious!
Hi,
To make the burgers vegan, omit the beaten egg and substitute 1-2 tablespoons of tahini (sesame paste).
I would try Bob’s Red Mill egg replacer.
can these be made in advance and frozen? If so any hints on re heating.
Hi Ellen,
We have frozen our burgers after shaping them into patties but before cooking, or by baking them partially then freezing. Cover them well with plastic wrap and rather than “reheating”, thaw them (overnight in the refrigerator) or in the microwave, then bake them until they reach at 140 degrees on a probe thermometer. If you want to freeze leftover burgers, go ahead, then thaw/reheat them in the microwave, or in a 350 degree oven. I hope this helps.