Fiesta Black Bean Veggie Burgers
This spicy and nutty veggie burger is coated in crushed tortilla chips and loaded with spices. Topped with fresh veggies and avocado.
large mixing bowl
masher or large fork
ground chipotle powder
olive oil for skillet
vegan mayo or chipotle mayo
Line a baking sheet with parchment paper and preheat oven to 350 degrees.
Add all the veggie burger ingredients (except the olive oil and chips) to a large mixing bowl. Mash very well.
Very finely crush tortilla chips and pour into a small bowl.
Warm a skillet over high heat, add a drizzle of olive oil - enough to coat the pan. Turn heat to medium-low when oil is hot.
Patties: IF needed, place the burger mixture in the fridge to chill for 5-10 minutes. I do not do this, but it can help if you are new to forming a wetter patty.
Using your hands, scoop patty mixture and gently form into a patty, then plop into the cips - this will greatly help you handle the patties. Flip and coat other side with chips.
Place the patty into the warm oil and repeat with the mixture until all patties are in the pan. (You may need to do two rounds if you have a smaller skillet.
Flip patties about 1-2 minutes into cooking and cook another 1-2 minutes on the other side. You are just browning the outside. Transfer pan-fried patties to the baking sheet.
Bake at 350 for 15-20 minutes.
Toast you burger buns and ad sauce and toppings and the patty. Tip: To melt the cheese, place the cheese on the burger patties about 3-4 minutes before the burgers are done baking in the oven.
nutritional info does not include toppings and bun.