Nacho Burgers For the Burgers: 1 cup black beans, cooked 1 cup pinto beans, cooked 1 cup tortilla chips, finely crushed 1 tbsp cilantro, finely chopped 1/2 cup salsa (see recipe below) 1/2 cup cheddar cheese, grated 1 scallion, sliced 1/4 tsp salt 1/4 tsp white pepper 4 Hawaiian buns, split 3 tbsp vegetable oil Sour cream for garnish Avocado for garnish Using a food processor, pulse the beans until they resemble a paste. Then stir in the tortilla chips, cilantro, salsa, cheese, scallion, salt, and pepper. Set aside for 10 minutes so the meat has a chance to rest, then shape into burger patties and let sit in the fridge for at least 30 minutes to allow the flavors to marry. Heat the oil over medium heat, then add the burgers, cooking about 4-5 minutes on one side, then flip and cook another 4-5 minutes. Serve burgers on the Hawaiian buns, topping with any extra salsa, a dollop of sour cream, and a slice of avocado. For the Salsa:
- 6 roma tomatoes, finely diced
- 4 garlic cloves, minced
- 1 jalapeno, finely minced
- 1 red bell pepper, finely dice
- 1/2 cup red onion, finely chopped
- 1 tablespoon olive oil
- Juice of one lime
- Salt and pepper to taste
- Combine all ingredients and refrigerate for at least an hour to allow the flavors to marry. Approximate Nutritional Values: http://www.food.com/recipe/mock-chilis-nacho-burger-58977