Canned chipotle chilies give these easy veggie burgers a delicious hint of smoke and spice. We mash most of the black beans and leave some whole so the finished burgers have some bite. A hefty dollop of Greek yogurt boosts the protein while giving the burgers a wonderfully creamy texture inside.
Active time: 12 minutes | Total time: 20 minutes
Chipotle Black Bean Burgers With Avocado Salsa
Ingredients
- 1 15-oz. (425g) can low-sodium black beans, rinsed, drained and divided
- 1/3 cup (82g) plain 0% Greek yogurt
- 3 green onions, chopped and divided
- 1 tbsp chipotle peppers canned in adobo sauce, minced
- 1 tsp garlic powder
- 1/2 tsp kosher salt, divided
- 1 large egg, lightly beaten
- 1/2 cup (42g) panko breadcrumbs
- 1 tbsp canola oil
- 1 medium (136g) avocado, peeled, pitted and diced
- 1 medium (125g) tomato, diced
- 2 tsp fresh lime juice
Directions
Reserve 1/3 cup beans. Place the remaining beans in a medium bowl and mash with a fork.
Add the yogurt, 4 tbsp green onions, chipotle, garlic powder, 1/4 tsp salt, and egg to bowl with mashed beans; stir well.
Fold in the panko and reserved beans. Divide the mixture into four equal portions and shape each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium heat and add the oil, swirling to coat. Add the patties and cook until browned on the bottom, about 4–5 minutes. Carefully flip and cook until browned on the other side, another 4–5 minutes.
Meanwhile, combine the avocado, tomato, lime juice, remaining green onions, and 1/4 tsp salt; toss gently to combine.
Top the burgers with the salsa and serve.
Serves: 4 | Serving Size: 1 burger patty and 1/2 cup salsa
Nutrition (per serving): Calories: 260; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 52mg; Sodium: 369mg; Carbohydrate: 30g; Dietary Fiber: 11g; Sugar: 3g; Protein: 12g
Nutrition Bonus: Potassium: 702mg; Iron: 16%; Vitamin C: 26%; Calcium: 8%
Originally published July 4, 2020; Updated March 2026
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