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Monday, October 22, 2012

Nacho Black Bean Burgers

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There’s always the chance that recipes I love and enjoy will be a flop for you. Maybe your execution of the recipe didn’t work out so well. Maybe I have weird taste buds. Maybe your butter wasn’t room temperature or your baking powder was old. Maybe you just don’t like kale, dang it!

On the flip side, there’s always the chance that when someone recommends a recipe to me it’ll be a flop. I’m always a little more nervous to try something that someone has made and passed along to me than something I just chose at random and decided to give a go. Such was the case with this recipe, which my friend Lauren made and then sent the link to me and a few girlfriends, with words of high praise. It helps that I trust Lauren’s tastes, of course, and I’m no stranger to black bean burgers, but you just never know…
As it turns out, this was an AWESOME recommendation. These belong right up there with the black bean and corn burgers! The secret ingredient was definitely the crushed blue corn chips. That, and lots of cheese! These were definitely aptly named—so much “nacho” flavor happening, and they were over the top with some sliced avocado and tomato accompanying them.

In case you’re doubting, trust my recommendation on this one. Be sure to make them ahead of time and let them chill (mine sat in the fridge for almost 24 hours), which I think helped avoid the crumbly mess that black bean burgers sometimes turn into. I can’t wait to make these again!

One Year Ago: Salty Caramel Ice Cream
Two Years Ago: Shaksuka
Three Years Ago: Cereal Dessert Bars

Nacho Black Bean Burgers
from Fitness Magazine

-1 (15 oz) can black beans, drained and rinsed
-1/2 cup finely crushed blue tortilla chips
-1/3 cup salsa, plus additional for serving
-1/2 cup grated Cheddar or Mexican-style cheese
-1 large egg, lightly beaten
-1 scallion, white and green part, finely chopped
-1/4 tsp black pepper
-4 buns
-avocado and spinach, for topping

1. In the bowl of a food processor, add beans and pulse until chunky, with some beans still whole (can also be done in a large bowl with a potato masher). Stir in chips, salsa, cheese, egg, scallion, and pepper. Allow mixture to sit for 10 minutes before shaping into 4 equal-sized patties.
2. Place patties on a plate and cover with plastic wrap. Refrigerate for 30 minutes or overnight.
3. Heat 1 tsp oil in a large skillet over medium heat. Add patties to pan and cook until golden brown on one side (4-5 minutes). Flip and cook other side for 4-5 minutes. Place patties on buns, top with salsa, spinach, and avocado and serve immediately.