Nacho Bean Burger Supreme

You gotta love a bean burger that takes very little prep, is packed with big nacho flavours, and won’t fall apart on the grill. Make patties up to 2 days ahead, and store them in the fridge in an airtight container till it’s grill time. Switch out buns for pitas to make it vegan.

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Ingredients

Instructions

Preheat grill to medium-high heat (400°F).
In a bowl, mash beans with potato masher, leaving some intact. Mix in onions, garlic, salsa, corn chip crumbs, cilantro, and cumin, and season with salt and pepper. Shape mixture into six (roughly 4″ x ³/4″) patties.
Brush patties with oil, and grill for 4 minutes per side. Serve on toasted buns or pita pockets with Mexican-inspired toppings or your preferred condiments.

Notes

Tip: Place corn chips in a sealable bag, and smash with the bottom of a pan or crush with a rolling pin.

Topping ideas: guacamole, salsa, spiced mayo, lettuce, tomato, pickled jalapeño

This recipe was originally published in the June/July 2020 issue of Cottage Life.

Want more vegetarian grill recipes? Try our Buffalo Cauliflower or Blackened Tempeh Steak Salad

Nacho Bean Burger Supreme