ENCHILADA LASAGNA BURGERS

Molson-sellers created these burgers as a riff on her best-selling Enchilada Lasagna, which uses corn tortillas in place of pasta. She suggests using any one of three binders (masa harina, oat flour or gluten-free panko), depending on what’s in your pantry, but the masa harina comes closest to reproducing the taste of the corn tortillas.

She likes the soy chorizo from Trader Joe’s for this recipe. The water and flaxseed make the plant-based equivalent of an egg, helping to bind the mixture.

In contrast to many veggie burgers, these hold together perfectly. Our recipe suggests baking them, but you can saute them in a skillet with a little oil, or even grill them.

In our photo, the burger is served on a collard green leaf and garnished with blistered shishito peppers and hemp seeds.

2 (15.25-ounce) cans low-sodium black beans, rinsed and drained

¾ pound sweet potatoes, peeled and cut into medium chunks

2 leaves kale, stems removed

1 handful cilantro leaves and tender stems 1 (12-ounce) package soy chorizo

1 ½ cups masa harina, oat flour or gluten-free panko ½ onion, chopped

¼ cup nutritional yeast

3 tablespoons chili powder

3 tablespoons minced garlic, or to taste

2 tablespoons cumin

1 ½ tablespoons oregano

1 tablespoon minced chipotle in adobo 6 tablespoons water

2 tablespoons ground flaxseed

Salt

Hamburger buns or blanched collard green leaves, for serving

Pico de gallo (see recipe)

Chipotle mayo (see recipe)

Avocado tomatillo salsa (see recipe)

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of a food processor, pulse black beans until they just begin to break up. Transfer beans to a large bowl. Do not rinse bowl of food processor. Add sweet potato chunks and pulse until potatoes are finely minced and look like rice. Add sweet potatoes to bowl of black beans. Do not rinse bowl of food processor. Add kale and cilantro and pulse until kale is finely chopped. Add kale and cilantro to bowl of black beans and sweet potatoes.

Stir in soy chorizo, masa harina, onion, nutritional yeast, chili powder, garlic, cumin, oregano and chipotle.

In a small bowl, stir together water and flaxseed. Stir into black bean mixture and taste for seasoning, adding salt if needed. Form mixture into 10 patties and arrange on prepared baking sheet. Bake 12 minutes, then flip and cook 12 minutes more. Serve on hamburger buns or blanched collard green leaves, garnishing with pico de gallo, chipotle mayo and avocado tomatillo salsa.

Makes 10 burgers.

Per burger (including a collard green leaf, not including condiments):

270 calories (percent of calories from fat, 21), 13 grams protein, 42 grams carbohydrates, 11 grams fiber, 7 grams total fat (1 gram saturated), no cholesterol, 414 milligrams sodium.

Per burger (including a hamburger bun, not including condiments): 394 calories (percent of calories from fat, 19), 18 grams protein, 65 grams carbohydrates, 12 grams fiber, 9 grams total fat (1 gram saturated), no cholesterol, 629 milligrams sodium.

Enchilada lasagne burger on blanched collard leaf, with pico de gallo, chipotle mayo and avocado tomatillo salsa.