I consider myself somewhat of a black bean burger connoisseur. If there's one on a menu, I'm probably getting it.
Y'all. These are the BEST black bean burgers!
These are so easy to make, you can prepare them ahead of time, and they're absolutely delicious! The key is the crushed blue corn tortilla chips and lots of sharp cheddar cheese. I mean, how can that be bad?!
This would be fabulous for a Fourth of July cookout if you wanna make them on the grill instead of the stovetop! I'd recommend putting them on a pan on top of the grill, since black bean burgers can sometimes fall apart. That will make them easy to flip and keep them together.
Blue Corn Black Bean Burgers (slightly adapted from Fitness Magazine)
yields 4 burgers
1 (15 oz.) can black beans, drained and rinsed
1/2 cup finely crushed blue corn tortilla chips (I'm obsessed with the ones from Garden of Eatin')
1/3 cup salsa, plus more for serving
1/2 sharp cheddar cheese, shredded
1 large egg, beaten
1 scallion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 toasted hamburger buns (store-bought or homemade: I used this beloved recipe)
1 avocado, for serving
In a large bowl, use a potato masher or the back of a fork to mash beans until chunky, leaving some partially whole. Stir in crushed chips, salsa, cheese, egg, scallion, salt, and pepper. Allow mixture to sit for at 10 minutes.
Use your hands to form 4 patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 45 minutes and up to overnight.
Heat a bit of olive oil in a large skillet over medium heat. Add patties to pan and cook for 4-5 minutes. Flip and cook the other side for another 4-5 minutes.
Serve burgers on toasted buns topped with slices of avocado and as much salsa as you'd like. Enjoy!