Taste Level: VGRCost: $20 and under
Serves: 4
Prep Time: 30-35 min.
Cook Time: 10-15 min.
Difficulty: 1
I've had various veggie burgers and I've found most of them to be lacking in flavor. Every now and then I will get one that is pretty good but I wanted to make one that was irresistible! I decided the best veggie burgers I've had started with bean patties. Some of the vegetable patties are alright but they just don't look right on a burger. I mean sure boca burgers look right but do they taste good? HECK NO! So I started dabbling with black beans but the flavor was a little plain. I though to myself, "I really enjoy jalapeno and lime refried beans," and from that the burgers made them selves really! If you are going to have a Mexican styled patty, might as well have a Mexican style burger! I mean what is more American than taking someone else's food and making it your own? The last change I made to these burgers were to use thin buns. I am not a huge fan of them for most uses, in this case however I really wanted to have a tostadas on the burger to add a little crunch. I felt that if I used a regular bun, the tostada would either be lost in the burger or the burger would be just to bready. I opted for thin buns to solve this and I am glad I did! It gave the burger that hard taco crunch while still retaining its burger roots! Enjoy we really did!
Ingredients:
Black Bean Burgers
1 1/2 15 oz cans low sodium black beans (drained, rinsed)
1 large egg
1 tbsp diced green chilies
2 tbsp mayonnaise
1 tsp fresh lime zest
1/4 cup fresh cilantro (chopped)
2 tbsp Italian bread crumbs
1/4 tsp Cayenne
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp garlic powder
1/2 tsp Tapatio hot sauce
4 small corn tostadas
4 100 % wheat thin buns
1/4 cup salsa of your choice
1 cup chipotle cheddar (shredded)
1/4 cup extra virgin olive oil
Guacamole Spread
1 large avocado
2 tbsp fresh cilantro (chopped)
1 tbsp sun dried tomatoes (diced)
2 tbsp red onion (diced)
1 tbsp diced green chilies
1 limes freshly squeezed lime juice
kosher salt (to taste)
fresh crack pepper (to taste)
Guacamole Spread
In a small bowl mush together all ingredients with a fork until mixed well. Sit to side until ready to use.
1 cup chipotle cheddar (shredded)
1/4 cup extra virgin olive oil
Guacamole Spread
1 large avocado
2 tbsp fresh cilantro (chopped)
1 tbsp sun dried tomatoes (diced)
2 tbsp red onion (diced)
1 tbsp diced green chilies
1 limes freshly squeezed lime juice
kosher salt (to taste)
fresh crack pepper (to taste)
Guacamole Spread
In a small bowl mush together all ingredients with a fork until mixed well. Sit to side until ready to use.
Burgers(Rinse beans and let sit in strainer over a plate or bowl first, this will allow them to drip dry.)
In a large bowl whisk together egg, seasonings, mayonnaise, green chilies hot sauce, lime zest, cilantro and bread crumbs until mixed well. Using a potato masher mash a little more than 1/2 of the beans and then mix them into the large bowl. Using the mixture make 4 even patties and sit on wax paper.
Heat olive oil in a large non-stick skillet over medium high heat. Lay patties in skillet 2 or 4 at a time and cook for 5-7 minutes. Using a wide spatula gently flip patties and continue to cook for 5-7 minutes. Once cooked remove skillet from heat.
(While burgers are cooking prepare your thin buns but toasting them at 375 degrees for 2 minutes, then remove them from the oven and place 2 tbsp of shredded cheddar on each inner side of bun and toasting them for an additional 1-2 minutes or until cheese is melting.)
Place a tostado on each bottom then bun and drizzle 1 tbsp of salsa evenly over tostada. Lay 1 patty onto each tostada and spread 1/4 of the guacamole spread over each patty. Place your top buns onto your burgers and enjoy!
Heat olive oil in a large non-stick skillet over medium high heat. Lay patties in skillet 2 or 4 at a time and cook for 5-7 minutes. Using a wide spatula gently flip patties and continue to cook for 5-7 minutes. Once cooked remove skillet from heat.
(While burgers are cooking prepare your thin buns but toasting them at 375 degrees for 2 minutes, then remove them from the oven and place 2 tbsp of shredded cheddar on each inner side of bun and toasting them for an additional 1-2 minutes or until cheese is melting.)
Place a tostado on each bottom then bun and drizzle 1 tbsp of salsa evenly over tostada. Lay 1 patty onto each tostada and spread 1/4 of the guacamole spread over each patty. Place your top buns onto your burgers and enjoy!
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we are making this tonight!