It’s high summer and what could be more summery than black bean burgers? Don’t give the ‘bean’ part the side eye yet, carnivores. I promise this recipe is delicious and full of flavor. I’ve made similar black bean burgers in the past and this one also did not disappoint. While I’m a big fan of regular beef burgers, bean burgers are a great change of pace. You can do all kinds of things with these burgers; the possibilities are pretty much endless. Since fresh corn on the cob is in season I used that as part of the bean filling and it provided fresh bursts of sweetness in the burger. I used pepper jack for the cheese but you can use any that suits your fancy. This recipe makes about 8 large patties but they can be stored for 2 days in the refrigerator before cooking. I served mine with a batch of baked chipotle fries and it made a fantastic side!
Southwest Green Chile and Sweet Corn Black Bean Burger
- 2 tbsp olive oil
- 1/2 red onion minced
- 1 red bell pepper diced
- 3 corn on the cob kernels shaved
- 3 cloves garlic minced
- 4 oz canned green chile
- 45 oz black beans washed and drained
- 2 tsp cumin
- 2 tsp chipotle chili powder
- 2 tsp oregano
- 1/2 cup cilantro chopped
- 2 large eggs
- 3/4 cup bread crumbs
- 1/4 cup wheat flour
- 1 cup Chipotle Cream
- 3 avocados mashed
- 1 lime juice
- salt and pepper to taste
- 8 servings pepperjack cheese sliced
- slices tomato optional
- slices red onion optional
- red leaf lettuce optional
- Buns optional
- 1 cup sour cream
- 2 to 3 tsp chipotle chili powder or to taste
- salt to taste
Add 1 tbsp of olive oil to a saute pan. Add the chopped red onion, corn kernels and red bell pepper. Cook covered until soft, about 7-8 minutes.
Meanwhile, place the beans in a food processor and pulse until just smooth with some beans left chunky in the mix. You don't want it to be completely smooth.
Add the green chile and garlic, stir and cook about 1 minute.
Stir in the cumin, chipotle chili powder, oregano and cilantro to the pan. Cook covered on low for a few minutes until spices are fragrant.
Transfer the beans to a large mixing bowl and stir in the veggie mixture. Stir and adjust seasoning if necessary.
Add the 2 large eggs,, bread crumbs and flour to the mixing bowl. Stir until well combined.
On a flat cookie sheet or cutting board, shape the mixture into about 8 large patties. They are pretty sizable so you can always make them smaller if necessary.
Cover with plastic wrap and place in the refrigerator to firm up for about 25-30 minutes.
While the burgers are chilling, mash the avocados in a bowl and add the juice from 1 lime and some salt. Set aside in the refrigerator for later. At this point you can also make the chipotle sour cream.
Add the sour cream to a small mixing bowl and add the chipotle chili powder and salt. Taste and adjust seasoning as desired.
Add another tablespoon of olive oil to a saute pan and get it good and hot, but not smoking. Add the burgers to the pan and cook about 4-6 minutes on each side, checking to make sure the patties aren't burning.
Flip the burgers and add the sliced cheese on top, turn down the heat and cover so the cheese can melt.
Transfer to a plate or bun and add your fixin's!