These burgers may be little but they are big on taste. While they are perfect for “little hands,” they are loved by young and old alike. Top with a dollop of Ranch Dressing (page 125) and serve with a side of Crunchy Apple and Cabbage Salad (page 153) for a meal that everyone will love.
1¾ cups cooked black beans
Heaping ½ cup cooked brown rice
½ small red onion, finely diced
2 tablespoons diced green chilies
½ cup sweet corn (thaw if frozen)
1 clove garlic, minced
1½ teaspoons southwestern seasoning
½ teaspoon sea salt
1 tablespoon molasses
1–2 tablespoons hot sauce or to taste (optional)
½–¾ cup crushed tortilla chips of your choice
Makes 16–18 mini burgers.
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or nonstick foil, and set aside.
2. Add the black beans to a large bowl and gently mash with a fork. Add the remaining ingredients, except the tortilla chips, and mix well.
3. In ¼ cup increments, add the tortilla chips until the mixture forms a firm ball.
4. Form into 16 to 18 small patties, about the size of a golf ball, and place on the prepared baking sheet. Bake for 10 minutes, then flip the patties over and bake for another 10 to 15 minutes or until firm.
5. Serve on dinner rolls, mini slider buns, or in a pita.
Quick Tip: When purchasing tortilla chips, make sure to read the ingredients label to avoid any unnecessary additives or ingredients. Select brands that stick to the three basic ingredients—organic corn, organic oil (safflower, sunflower, canola, or olive oil) and sea salt.
