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
Ingredients
- 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
Chipotle Cream
- 1 cup sour cream
- 2 to 3 tsp chipotle chili powder or to taste
- salt to taste
Instructions
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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.
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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.
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Add the green chile and garlic, stir and cook about 1 minute.
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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.
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Transfer the beans to a large mixing bowl and stir in the veggie mixture. Stir and adjust seasoning if necessary.
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Add the 2 large eggs,, bread crumbs and flour to the mixing bowl. Stir until well combined.
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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.
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Cover with plastic wrap and place in the refrigerator to firm up for about 25-30 minutes.
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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.
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Add the sour cream to a small mixing bowl and add the chipotle chili powder and salt. Taste and adjust seasoning as desired.
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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.
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Flip the burgers and add the sliced cheese on top, turn down the heat and cover so the cheese can melt.
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Transfer to a plate or bun and add your fixin's!