Want to read more? Create a FREE account on aarp.org.
A healthy lifestyle helps protect the brain. Make brain health a habit and register on aarp.org to access Staying Sharp.
Login to Unlock AccessNot Registered? Create Account
- Add to My Favorites
- Add back to My Favorites
- Remove from My Favorites
- Mark as complete
Add to My Favorites
Added to My Favorites
Completed
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.
Prep/Cook Time: 30 Minutes, Servings: 8
Ingredients
- ½ cup prepared salsa
- 2 15-ounce cans low-sodium black beans, rinsed
- 1 cup well-crushed tortilla chips
- ½ cup grated white onion
- 1 large egg, beaten
- 3 tablespoons mayonnaise
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- 3 tablespoons avocado oil or canola oil, divided
- 8 whole-grain burger buns, toasted
- ½ cup prepared guacamole
- 8 tomato slices
- 1 cup sprouts
- ½ cup thinly sliced red onion
Directions
- 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.
© Dotdash Meredith. All rights reserved. Used with permission.

Create the Good
Find nearby volunteer opportunities that interest you
AARP Medicare Resource Center
Helpful resources to manage your current Medicare situation