Cumin and chipotle chile powder give these vegan burgers a Southwestern spin.
Using your hands to combine the mixture creates a soft, uniform texture.
Shape into six 3/4-inch-thick patties.
Arrange the patties on a plate; refrigerate for 10 minutes.
Heat oil in a large cast-iron skillet over medium-high heat.
Add the patties; cook until golden brown, 3 to 4 minutes per side.
Divide the avocado mixture evenly among top and bottom bun halves.
Arrange the bean patties and tomato slices evenly on the bottom bun halves; replace the top bun halves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
