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Taco-Spiced Bean Burgers with Smoky Roasted Tomato Salsa

  • Yield: 6 servings 1x



For the Salsa:

  • 6 plum tomatoes, halved
  • 1 medium onion, cut into chunks
  • 4 garlic cloves, peeled and left whole
  • 2 jalapeño peppers, halved and stemmed (seeded if you prefer less heat)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 lime
  • 12 teaspoons sugar (optional and to taste)
  • ¼ cup chopped fresh cilantro or parsley
  • Salt and pepper, to taste

For the Burgers:

  • 1 (14-oz) can cannellini beans, drained + rinsed
  • 1 (14-oz) can chickpeas, drained + rinsed
  • 1 large egg
  • 1 egg white
  • ⅓ cup panko bread crumbs
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoons chopped fresh scallions
  • Salt and pepper

For Serving:

  • Butter lettuce leaves
  • Sliced avocado
  • Sliced tomatoes
  • Crushed tortilla chips


For the Salsa:

  1. Line a rimmed baking sheet with tin foil. Spread the tomatoes, onions, garlic, and peppers out evenly on the sheet and season with the paprika and cumin. Drizzle everything with the olive oil and toss with your hands to evenly coat. Place the baking sheet under a broiler for 5-8 minutes total, watching constantly and turning everything a couple times. Once things are nicely charred in spots, remove from broiler and allow to cool slightly.
  2. Put the broiled veggies in a food processor and add the vinegar, lime, sugar, fresh herbs, and a pinch of salt and pepper. Pulse to desired consistency (I like mine pretty smooth). Taste and adjust for seasonings, as necessary. Keep in an airtight container in the fridge. The longer this sits, the better it gets.

For the Burgers:

  1. Place all the ingredients into a food processor and pulse until combined but not completely pulverized (you want some texture). Form the mixture into 6 patties (I find that doing this with slightly wet hands makes it a lot easier).
  2. Heat a large skillet over medium heat and drizzle with olive oil. Cook the patties until they are golden and warmed through, about 3 minutes per side.

To Serve:

  1. Place each burger patty in a couple lettuce leaves, top with the salsa, sliced avocado, sliced tomatoes, and a handful of crushed tortilla chips. Serve warm!