recipe: southwestern bean burgers

i love this recipe. it may not sound like the best recipe but is actually very delicious. and most of the items in the recipe come from the pantry. no meat but you won't miss it. great recipe to make a double batch of and freeze. when you are ready to make, just pull one (or however many you need) burger(s) out of the freezer and put them in the fridge about 6-12 hours ahead.

you will need:
1 can of pinto beans, drained and rinsed, then crushed by hand so all of the beans are split
1 1/2 cups of tortilla chips crushed (take a bag of tortilla chips and put them in the food processor until the consistency of large breadcrumbs, or just put them in a zip bag and pound with a rolling pin)
1-2 eggs (depending on the size)
3-4 tablespoons chopped green onion (can use red or yellow onion if that's what you have handy)
2 tablespoons chopped cilantro (more or less according to your taste)
1-2 cloves minced garlic (more or less to taste)
salt and pepper to taste
guacamole (i prefer pre-made but you can make your own)


to make the burgers:
first take about 1/4 of the crushed tortilla chips and put them on either a plate or a container you are going to store the burgers on / in.

then mix the beans, egg, onion, garlic, cilantro, salt and pepper together (either by hand or GENTLY in a food processor). then form into burgers and place on the bed of crushed tortilla chips. then cover with more crushed tortilla chips to form a crust on the burgers.

to cook:
coat a nonstick frying pan with vegetable oil over medium heat. cook burgers until outside is nice and brown. serve with guacamole on the side.