Last summer, I got a recipe for these vegan black bean burgers from Shape magazine. I think my sister left the magazine sitting on the porch at my parents' cottage in Michigan. I came across it one morning and was happy to discover that this was a perfect mid-Summer recipe, presented here on-bun, as an offering to the Spring that I hope is actually coming to Chicago.
To go with the burger, I made tortilla chips, which for some totally nuts reason, I had never done before. They're SO easy and SO delicious:
Cut corn tortillas into triangles. Drop them, in batches, into a good amount of hot oil (canola, or another neutral oil). When they puff up and float, they are finished. This takes literally seconds. Drain them on a paper grocery bag, salt them, eat them.
Oh! And! I once made these burgers in mini-size and served them as appetizers on a single tortilla chip topped with guacamole. They were a huge hit at the potluck.
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