Tortilla chips and black beans flavored with cumin and coriander give these burgers a Southwestern flavor, and the mushrooms give them “meatiness.” They’re tender and chewy on the inside and lightly crusted on the outside.
- 2 teaspoons olive oil
- 1 cup chopped onions
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- Dash of ground black pepper
- 1 cup finely chopped mushrooms
- 1 cup grated carrots
- 1 fresh chile, minced or ¼ teaspoon cayenne
- ¼ cup orange juice
- 1 cup ground corn tortilla chips (Whirl tortilla chips in a food processor until they reach the consistency of coarse meal.
- 2 15-ounce cans black beans, rinsed and drained
- 1 large egg, lightly beaten
- Preheat oven to 375°
- Warm the oil in a skillet on medium-high heat
- Add the onions and cook for 5 minutes, stirring often.
- Stir in the cumin, coriander, salt, and pepper and cook a couple of minutes until the onions soften.
- Add the mushrooms, carrots, chiles, and orange juice.
- Lower the heat to medium, cover and cook, stirring occasionally, about 8 minutes or until tender.
- While the vegetables cook, combine the ground tortilla chips, beans, and egg in a large bowl and mash well with a potato masher, or pulse in a food processor and then transfer to a blow.
- When the vegetables are tender, drain, and stir into the bean mixture.
- Form the burger mixture into six patties (a heaping ½ cup per burger), and place on a lightly oiled baking sheet.
- Bake in a preheated 375° oven for 25 minutes, until firm and lightly crusted.
Serve on romaine, topped with tomato and avocado salsa, or optional Monterey Jack cheese.
Per Serving: 1 Burger: Calories 252; Protein: 13 G, Carbohydrate: 41 G, Dietary Fiber: 13 G, Total Fat: 5 G, Saturated Fat: 1 G, Monounsaturated Fat: 2 G, Cholesterol: 36 MG, Sodium: 847 mg.