Salsa Bean Burgers Recipes

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4 INGREDIENT SALSA BLACK BEAN BURGERS



4 Ingredient Salsa Black Bean Burgers image

All you need to make these amazing burgers is beans, salsa, oats, and flour! No food processor, complicated steps, or prep needed!

Provided by Kristen McCaffrey

Categories     Dinner     Lunch

Time 30m

Yield 4

Number Of Ingredients 6

14 oz. canned black beans, drained and rinsed (any bean will work)
1/2 cup rolled oats (not instant, GF if needed)
1/2 cup whole wheat flour (or oat/rice flour for gluten free)
1/4 cup salsa (more if needed)
2 tsp. olive oil
Salt and pepper

Steps:

  • Use a fork or wooden spoon to mash the beans. Stir in the oats, flour, salsa, salt, and pepper.
  • Check out the mixture. If it is too dry, add a touch more salsa, about one tablespoon at a time. If it is too wet, add more flour.
  • Divide the mixture into four patties. Place in the freezer for 10 minutes to firm up the patties.
  • Heat the oil over medium high heat. Add the burgers to the pan and cook for 4-5 minutes per side.
  • Top with all your favorite burger toppings - mashed avocado, cheese, tomatoes, grilled onions, etc.

Nutrition Facts : ServingSize 1 burger, Calories 189 cal, Carbohydrate 35 g, Fat 4 g, Protein 10 g, Fiber 10 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 479 mg, Sugar 1 g

SALSA BLACK BEAN BURGERS



Salsa Black Bean Burgers image

Meatless meals are so tasty when these hearty bean burgers are on the menu. Guacamole and sour cream make them seem decadent. -Jill Reichardt, St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 can (15 ounces) black beans, rinsed and drained
2/3 cup dry bread crumbs
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 large egg
1 teaspoon minced fresh cilantro
1 garlic clove, minced
1 tablespoon olive oil
4 whole wheat hamburger buns, split
Optional: Reduced-fat sour cream and guacamole

Steps:

  • Place beans in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro and garlic. Mix until combined. Shape into 4 patties., In a large nonstick skillet, cook patties in oil over medium heat until lightly browned, 4-6 minutes on each side. Serve on buns. If desired, top with sour cream and guacamole.

Nutrition Facts : Calories 323 calories, Fat 8g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 557mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

SALSA-BLACK BEAN BURGERS



Salsa-Black Bean Burgers image

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.

Provided by Carolyn Casner

Categories     Kid-Friendly Vegetarian Dinner Recipes

Time 30m

Number Of Ingredients 15

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 slices tomato slices
1 cup sprouts
½ cup thinly sliced red onion

Steps:

  • 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.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 50.3 g, Cholesterol 25.4 mg, Fat 18 g, Fiber 10.8 g, Protein 12.2 g, SaturatedFat 2.5 g, Sodium 688.8 mg, Sugar 5.7 g

SALSA BEAN BURGERS



Salsa Bean Burgers image

I created these based on a turkey burger recipe and wanted to make them even better for you. Use a favorite salsa with just the heat you like to make it your own. -Jenny Leighty, West Salem, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 can (15 ounces) black beans, rinsed and drained
3/4 cup panko bread crumbs
1 cup salsa, divided
1 large egg, lightly beaten
2 tablespoons minced fresh cilantro
1 garlic clove, minced
2 teaspoons canola oil
4 whole wheat hamburger buns, split

Steps:

  • In a large bowl, mash beans. Mix in bread crumbs, 1/2 cup salsa, egg, cilantro and garlic. Shape bean mixture into 4 patties; refrigerate 30 minutes., In a large skillet, heat oil over medium heat. Cook burgers 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with remaining salsa.

Nutrition Facts : Calories 299 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA



Mexican bean burgers with lime yogurt & salsa image

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 20m

Yield Makes 6 burgers

Number Of Ingredients 9

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Steps:

  • Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
  • Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
  • While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium

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