Tortilla chips, black beans flavored with cumin and coriander and mushrooms give these burgers a hugely hearty flavor reminiscent of a south-western style burger. You will want to make a number of these Texan veggie burgers keep in the freezer.
- 2 TEASPOONS OLIVE OIL
- 1 CUP CHOPPED ONIONS
- 2 TEASPOONS GROUND CUMIN
- 1 TEASPOON GROUND CORIANDER
- 1/4 TEASPOON SALT
- DASH OF GROUND BLACK PEPPER
- 1 CUP FINELY CHOPPED MUSHROOMS
- CUP GRATED CARROTS
- 1/4 TEASPOON CAYENNE
- 1/2 CUP VEG STOCK OR WATER
- 1 CUP GROUND CORN TORTILLA CHIPS
- 2 15-OUNCE CANS BLACK BEANS,
RINSED AND DRAINED
- 1 LARGE EGG, LIGHTLY BEATEN
1) 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 until the onions soften, a couple of minutes. Add the mushrooms, carrots, cayenne, and orange juice, lower the heat to medium, cover, and cook, stirring occasionally, until tender, about 8 minutes.
2) 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 bowl. When the vegetables are tender, drain, and stir into the bean mixture.
3) Form the burger mixture into six patties (a heaping 1/2 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.
These burgers are great on a bun with lettuce, tomatoes and all of your favorite fixin's. Use a food processor to grind the tortilla chips, it makes things easier.