Vegan Nacho Burger
You probably don’t think “healthy” when you think of burgers but this vegan twist of nachos in burger form made with black beans, bulgur & tons of flavor & wonderful textures is packed with protein and fiber. Swap buns with large lettuce leaves and double up on the veggies to make them gluten-free and more nutritious.
Ingredients
2 cups dried black beans, rinsed, and then cooked until tender & then drained/ (or use 3 cans of black beans) *Check cooking tips at the end of the recipe
1/2 cup cooked bulgur
3 scallions. finely chopped
1 jalapeño - finely chopped
3 cloves of garlic, crushed
2 tbsp of chipotle in adobo sauce
1 tsp of smoked paprika
salt, pepper, to taste
1/2 cup freshly chopped cilantro
1/4 cup frozen corn, thawed
1/2 tsp ground cumin
1/4 cup corn starch
About 10-12 crushed tortilla chips
Dairy free shredded cheddar, as needed
Some oil to pan fry the patties
12 hamburger buns
Burger toppings - avocado, onions, tomatoes, greens
Salsa, as needed
Dairy free sour cream/vegan mayo - as needed .
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Directions
-In a large bowl mix together all the ingredients except the nacho chips and oil, while mashing some of the black beans.
-Check for seasoning and refrigerate the mixture for about 30 minutes
-Remove the mixture from the refrigerator, add the crushed tortilla chips
-Form the mixture into 12 balls & form each of those balls into a patty.
-Place them on parchment paper while you wait for your griddle or skillet, preferably a cast iron one, to heat up.
-Heat a griddle or sauté pan on medium-high heat. Add the oil and then the patties. Cook for 2 to 3 minutes per side, while pressing down on the patty to give it a good sear and cook until golden brown on both sides & heated through.
-Remove the patties from the skillet using a sharp-edged, wide spatula, top the patties with dairy free cheddar, serve on hamburger buns with onions, tomatoes, avocado, favorite sauce/vegan mayo/dairy free sour cream, salsa and some tortilla chips for added crunch.
*Feel free to use canned beans, although I prefer the taste and texture of beans that are cooked from scratch. A typical can of black beans yields about 1 1/2 cups. So for every pound of dry beans (which is approximately 2 cups), you get 3 cans worth of black beans.
*I cook my beans in the Instant Pot. If you prefer the stove-top method, you could soak them first in hot water for about 2-3 hours and then cook them in a pot of water until they are tender.
*You can substitute the cooked bulgur with any grain of your choice
*Suggested sauce for this burger - vegan mayo mixed with a few spoons of sriracha
