Chips N' Salsa Bean Burgers

Tomorrow is Memorial Day, a day to remember those who have died serving our country and a day to gather with family and friends to munch on all-American food. In honor of this special day, I have decided to finally share with you all my favorite bean burger recipe. I have been experimenting with different ingredients in bean burgers for years, never quite perfecting it. Last summer, I finally had my eureka moment. My twist on the traditional bean burger recipe was born on an evening when I was actually feeling quite lazy and wasn't in the mood to experiment with adding an assortment of condiments and spices. I decided to just toss in some salsa for the flavoring and leftover crushed tortilla chips instead of flour or breadcrumbs in with the beans. Plain corn tortilla chips turned out to be the best bean burger binder I have ever used. The burgers bind perfectly together and don't fall apart or get too mushy while I'm making them into patties. Salsa in turn, ended up being the best flavoring I've ever tried in bean burgers. I freaking love when the simplest, easiest recipe ideas turn out to be the tastiest!!

Chips N' Salsa Bean Burgers
makes 4 patties

1 15oz can pinto beans
1/2 a medium-sized yellow onion, diced
1/2 cup salsa (I like to use medium spicy, original Pace or Herdez)
1 cup plain corn tortilla chips, crushed (I use Green Mountain Gringo Original Tortilla Strips)

1. Preheat oven to 350 degrees and prepare a baking sheet lined with parchment paper.
2. Mash beans in a medium-sized mixing bowl.
3. Add diced onion, salsa, and crushed chips. Mix well.
4. Using your hands, form into 4 patties and place on baking sheet.
5. Bake for 12 minutes.
6. Flip the patties.
7. Bake for 10 more minutes. 
8. Serve immediately with your favorite burger toppings.

If you have leftover salsa, try making a sauce for the burgers using 1 part salsa to 1 part vegan mayo. This combo also double as a great salad dressing! 

 What are your favorite foods to eat with family and friends on Memorial Day?

I have shared this on Healthy Vegan Fridays :)