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Black Bean Chip & Dip Burgers

 Black Bean Chip & Dip Burgers
I tried to create a healthy veggie burger that wasn't dry and crumbly or really boring. These fit the bill because even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania
8 ServingsPrep: 30 min. Grill: 10 min.


  • 2/3 cup water
  • 1/3 cup quinoa, rinsed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa, divided
  • 1 cup crushed baked tortilla chip scoops
  • 2 tablespoons reduced-sodium taco seasoning
  • 8 whole wheat hamburger buns, split
  • 8 lettuce leaves
  • 8 slices tomato
  • 8 slices red onion


  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat;
  • simmer, covered, 12-15 minutes or until liquid is absorbed. Remove
  • from heat; fluff with a fork.
  • In a large bowl, mash black beans. Add 1 cup salsa, tortilla chips,
  • taco seasoning and cooked quinoa; mix well. Shape into eight
  • 1/4-in.-thick patties.
  • Grill, covered, over medium heat 5-6 minutes on each side or until
  • heated through. Serve on buns with lettuce, tomato, onion and
  • remaining salsa. Yield: 8 servings.
To bake patties: Preheat oven to 350°. Place patties on a baking sheet coated with cooking spray. Bake 25-30 minutes or until heated through, turning once.

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Black Bean Chip & Dip Burgers (continued)

Nutritional Facts: 1 burger equals 247 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 700 mg sodium, 47 g carbohydrate, 7 g fiber, 8 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.