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Chipotle Black Bean Burgers with Fried Egg and Avocado

Photo: Alison Miksch; Styling: Linda Hirst

Hands-on time 30 mins
Total time 30 mins

Makes 4 servings


  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup finely crumbled tortilla chips
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cinnamon
  • 5 large eggs, divided
  • 3/4 teaspoon kosher salt, divided
  • Cooking spray
  • 4 onion rolls, split horizontally
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup canola mayonnaise
  • 4 tomato slices
  • 1 ripe avocado, thinly sliced
  • 1/3 cup prepared chipotle salsa
  • 3/4 cup alfalfa sprouts

How to Make It

  1. Combine first 7 ingredients, 1 egg, and 1/2 teaspoon salt in a food processor; pulse to combine. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty.

  2. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Grill burgers 4 minutes on each side. Remove burgers from grill; grill rolls, cut sides down, 1 minute or until lightly toasted. Remove buns from grill.

  3. Heat oil in a large skillet over medium-high heat. Gently break remaining 4 eggs into skillet; cook, using a rubber spatula to pull the whites toward the center of each yolk to make a 4-inch circle, 3 minutes or until yolks are just set. Remove eggs from skillet; sprinkle with black pepper and remaining 1/4 teaspoon salt.

  4. Spread mayonnaise onto toasted buns; top bun bottoms evenly with tomato slices, avocado slices, patties, and eggs. Top with salsa, sprouts, and bun tops.