Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

black bean burger

These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.

We have been eating a little healthier at our house lately, and have been cutting back on the meat we eat. We have gone totally vegetarian in the past but for some time now have been eating meat, too much meat for my liking. I’m not saying I want to be totally vegetarian again but would like to be more PLANT BASED in my food consumption.

If you want an interesting read or something interesting to watch regarding food, check this out: FORKS OVER KNIVES. You can get the book here or watch the video here.

I’m not saying this is “the perfect way to eat” but it does have some good nuggets to consider.

Oh, food, such a quandary and complicated topic. We can discuss my food journey in another post. Perhaps some of you can relate to the frustration in knowing what way to eat. There are so many theories and philosophies when it comes to food.

Regardless, if you’re wanting something good to eat and want to try something new, give this black bean burger recipe a whirl.

Years ago we tried this recipe and it was definitely a keeper! I can’t believe I haven’t shared it until now. When I first made these black bean burgers, my 16-year-old son (now 26) really liked them. He came home from skiing one day and was trying to find something to eat. I had made a double batch of these burgers and had frozen what we didn’t eat. He popped one reluctantly in the frying pan (another interesting healthy food) to warm up and ended up getting another one out to eat. The next day after school he had another one for a snack. If a picky 16-year-old thinks they are tasty, perhaps you will too.

black bean burgers

Put them on a toasted bun with some lettuce, tomatoes and the usual burger condiments, and you won’t miss the beef at all. I like to make up a double batch and freeze them in a zip bag. They make great quick snacks and another easy quick meal!

Black Bean Burger Ingredients

  • ½ cup prepared salsa
  • 2 (15 ounce) cans black beans, rinsed
  • 1 cup well-crushed tortilla chips (You can substitute slightly blended oatmeal)
  • ½ cup grated white onion
  • 1 large egg, beaten
  • 3 tablespoons mayonnaise or (optional vegan alternative)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 tablespoons avocado oil, divided
  • 8 burger buns, toasted

Condiments:

  • ½ cup prepared guacamole
  • 8 slices tomato slices
  • 1 cup sprouts
  • ½ cup thinly sliced red onion

Black Bean Burgers Instructionsblack bean burgers salsa

  1. Place salsa in a fine-mesh strainer and stir a few times to drain excess liquid.black bean burger chips
  2. Crush tortilla chips. I like to put chips in a zip bag and mash them with my fist to crush them. These are blue corn chips in the photo. I don’t usually use blue chips. (This is a good way to use up those crushed chips in the bottom of the bag).black bean burgers beans
  3. Mash beans with a potato masher in a large bowl until no whole ones remain. Stir in the drained salsa, crushed tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin, and salt. Let stand for 10-30 minutes in the refrigerator.black bean burger patties
  4. Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).black bean burgers fry pan
  5. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 3-4 burgers and cook until browned and heated through, 3 to 4 minutes per side.
  6. Repeat with the remaining oil and burgers.
  7. Serve the burgers on buns with guacamole, tomato slices, sprouts, and red onion.

Black Bean Burger Tip

Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

If you have any great ideas or tips for eating a plant-based diet or any great resources to share, please comment below.

Enjoy!

 

Salsa Infused Black Bean Burgers / Yummy Meatless Recipe

black bean burger
These yummy black bean burgers are infused with salsa and are one of the best meatless burgers around. They’re easy to make, cost-effective, and simply delicious.
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield8
  • Serving Size1

INGREDIENTS

    • ½ cup prepared salsa
    • 2 (15 ounce) cans 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, divided
    • 8 burger buns, toasted 
     

Condiments

    • ½ cup prepared guacamole
    • 8 slices tomato slices
    • 1 cup sprouts
    • ½ cup thinly sliced red onion

INSTUCTIONS

1

Place the salsa in a fine-mesh strainer and stir a few times to drain excess liquid.

2

Mash the beans with a potato masher in a large bowl until no whole ones remain. 

3

Stir in the drained salsa, tortilla chips, grated onion, egg, mayonnaise, chili powder, cumin and salt. Let stand 10-30 minutes in the refrigerator.

4

Form the bean mixture into 8 burgers about 3 inches wide (1/3 cup each).

5

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.

6

Repeat with the remaining oil and burgers. Serve the burgers on buns with guacamole, tomato slices, sprouts and red onion.

To make ahead: Individually wrap cooked burgers and refrigerate for up to 5 days or freeze for up to 3 months. Microwave or toast to reheat.

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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Mock Tuna Salad – Using Soaked Raw Almonds

This raw almond mock tuna salad is a great option for a plant based meal. Make yourself a protein packed “tunaless” tasty sandwich, wrap, or snack. Eat it alone on a bed of lettuce, on top of a cracker, or on a thick slice of crispy cucumber. Any way you eat it, you won’t be disappointed. The finely chopped soaked almonds gives a nice texture, (just like a tuna salad) and are packed with nutrition.

What is the purpose of soaking almonds and seeds before eating?

In addition to changing the texture of the almonds, soaking helps make them more digestible. Softer almonds are easier to digest, which increases the amount of nutrients your body can absorb from the nut.

If you want to amp up the nutritional value of raw nuts and seeds, sprout them. Robyn Openshaw, one of my most favorite mentors on food and nutrition has a great video that explains the why and how to sprout almonds. You will LOVE her. I have been following her for many, many years.

Back to the mock tuna recipe. Once the almonds are soaked, it will only take you about 10 minutes to whip this up.

Prep Time: 15 minutes Plus 4-8 hours soak

Serves 4

Here is what you will need:

  • Food processor or high speed blender

I love my Blendtec!!!!! I use it pretty much every day, or several times a day. This link is a great option for a refurbished version, or Costco is selling them now for around $229. This is awesome, because over ten years ago, when I bought mine, I paid around $400 and it was well worth it!!!!! Could not live without it  Just in case you are thinking about getting a blender, don’t waste your money on anything else but a Blendtec or Vitamix.

  • 1 cup raw almonds
  • 1/2 cup raw sunflower seed (optional)
  • 1-2 celery stalks – finely chopped
  • 1/2 clove garlic clove – minced (optional)
  • 1 green onion – finely chopped
  • 3-4 Tablespoons mayo of your choice
  • 1 teaspoon Dijon Mustard
  • 2-3 teaspoons fresh lemon juice
  • 1/4 teaspoon sea salt
  • fresh ground pepper (to taste)

Instructions:

1-  Soak almonds and sunflower seeds for 3 – 8 hours in water.

2- Drain and rinse

3- Place almonds in a food processor or high speed blender.

4-  Pulse until it is the consistency of flaked tuna.

5-  Place chopped almonds into a mixing bowl and add the rest of the ingredients.

6-  Stir to combine and season with salt and pepper to taste.

Serve on crackers, cucumbers, bread, in a wrap or a bed of lettuce.

My husband put a dollop of salad on a cracker and then added a spoonful of salsa on top. It ended up being quite yummy. You’ll have to give it a whirl.

To make stuffed cucumber horderves, simply cut a cucumber in half lengthwise and scoop out the seeds.

Mock Tuna Salad – Using Soaked Raw Almonds

This raw almond mock tuna salad is a great option for a plant based meal. Make yourself a protein packed “tunaless” tasty sandwich, wrap, or snack.

  • Prep Time15 min
  • Total Time4 hr
  • Yield4 Servings
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 cup raw almonds
    • 1/2 cup raw sunflower seed (optional)
    • 1-2 celery stalks – finely chopped
    • 1/2 clove garlic clove – minced (optional)
    • 1 green onion – finely chopped
    • 3-4 Tablespoons mayo of your choice
    • 1 teaspoon Dijon Mustard
    • 2-3 teaspoons fresh lemon juice
    • 1/4 teaspoon sea salt
    • fresh ground pepper (to taste)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Soak almonds and sunflower seeds for 3 – 8 hours in water.

 
2

Drain and rinse

3

Place almonds in a food processor or high speed blender.

4

Pulse until it is the consistency of flaked tuna.

5

Place chopped almonds into a mixing bowl and add the rest of the ingredients.

6

Stir to combine and season with salt and pepper to taste.

7

Serve on crackers, cucumbers, bread, in a wrap or a bed of lettuce.

[MEDIAVINE EXAMPLE AD SPACE 3]

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Black Bean Burger

Black Bean Burger, a photo by jannihowell on Flickr.

We have been eating a little healthier at our house lately, and cutting back a lot on the meat we eat.  We tried this recipe and it is definitely a keeper!  If my 16 year old boy likes them, than that says a lot.  He came home from skiing one day and was trying to find something to eat.  I had made a double batch and froze what we didn’t eat.  He popped one reluctantly in the fry pan (another interesting healthy food)  to warm up and ended up getting another one out to eat.  The next day after school he had another one for a snack.  Put them on a toasted bun with some lettuce, tomatoes and the usual burger condiments, and you won’t miss the beef at all.
 


We watched a movie that has changed our way of thinking about food dramatically.  We have been wanting to improve the way we eat for some time, and we really do eat pretty healthy, but felt it was time to do even better.  A friend told me about this movie and our family watched it together.  It has motivated us and we have been trying some new recipes.  I love cheese!  This has been the hardest to give up, but surprisingly, I don’t even crave it anymore.   It is so nice when we are all on the same page, it makes meal planning and cooking so much easier.  I have the most awesome family!  They have been a great support to me in all my ideas and quests to improve our health.


You can watch the movie trailer here or watch it on  Netflix.  It is called “Forks over Knives”.  It really makes you think about what you are putting in your body.  Check it out!
 

Anyway, here is the recipe for the Black Bean Burgers.  The directions are written to use with your Blendtec blender, but you can just use a regular blender or food processor.

Makes 4 patties.  I usually double the recipe.

 
▪    1/2 cup rolled oats
▪    1 Chunk onion, approx. 2 Tbsp
▪    1 Med carrot, halved
▪    1/2 Bell Pepper
▪    1 15-oz can black beans, rinsed, drained and divided
▪    2 Tbsp water
▪    1 Tsp Cumin
▪    1/2 Tsp Garlic Powder
▪    1/4 Tsp Kosher Salt
▪    Cooking oil to grease pan
 
Add oats to blender jar and secure lid.  Press “Speed Up” until the blender reaches speed 5.  Run cycle for 20 seconds and press “Pulse” to stop the blender.  Add oat flour to mixing bowl and set aside. 
Add onion, carrot, bell pepper to the blending jar.  Add enough water to cover the vegetables, secure lid and press “Pulse” 8 to 10 times.  Pour chopped vegetables over a fine mesh strainer. 
Press out liquid and then add the chopped vegetables to mixing bowl. 
Add 1/2 cup black beans to mixing bowl.  Add remaining beans, 2 tablespoons water and seasonings to the jar. 
Secure lid and select “Sauces.”  Add bean blend to mixing bowl and incorporate with other ingredients. 
Allow mix to sit while the skillet heats up. 
Grease the skillet and scoop approximately 1/2 cup of mix per patty and flatten with back of spoon.  Cook patties on a medium heat until heated through.
Serve on toasted bun or by themselves with a green salad.

yummy, yum!
 
I like to make up a double batch and freeze some.  They make great quick snacks and another easy quick meal!

If you have any great ideas. tips for eating a plant based diet, or any great resources to share, please comment below.

Black Bean Burger

Here is a recipe for a simple yet delicious black bean burger!

  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield4 Patties

Ingredients

  • 1/2 Cup rolled oats
  • 1 Chunk onion, approx. 2 Tbsp
  • 1 Med carrot, halved
  • 1/2 Bell Pepper
  • 1 15-oz can black beans, rinsed, drained and divided
  • 2 Tbsp water
  • 1 Tsp Cumin
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Kosher Salt
  • Cooking oil to grease pan

INSTUCTIONS

1

Add oats to blender jar and secure lid.  Press “Speed Up” until the blender reaches speed 5.  Run cycle for 20 seconds and press “Pulse” to stop the blender. 

 
2

Add oat flour to mixing bowl and set aside. 

3

Add onion, carrot, bell pepper to the blending jar.  Add enough water to cover the vegetables, secure lid and press “Pulse” 8 to 10 times. 

4

Pour chopped vegetables over a fine mesh strainer. 

5

Press out liquid and then add the chopped vegetables to mixing bowl. 

6

Add 1/2 cup black beans to mixing bowl. 

7

Add remaining beans, 2 tablespoons water and seasonings to the jar. 

8

Secure lid and select “Sauces.”  Add bean blend to mixing bowl and incorporate with other ingredients. 

9

Allow mix to sit while the skillet heats up. 

10

Grease the skillet and scoop approximately 1/2 cup of mix per patty and flatten with back of spoon.  Cook patties on a medium heat until heated through.

11

Serve on toasted bun or by themselves with a green salad.

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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Read More