Black Bean Burger and Guacamole
This was our "big step" into a meatless, fishless meal, and it has been a big hit ever since. This is mostly a published recipe, with some additional adds that we enjoy. It serves 4 decent size burgers. - Jeff Samuels
Prep Time: 15 Minutes for the burgers and 30 Minutes for the Guacamole
|
Ingredients:Black Bean Burger
3 Tbs. olive oil 1/2 cup thinly sliced scallions (both white and green parts) 1/3 cup finely chopped poblano chile (1 small chile) 2 large cloves garlic, finely chopped 15-oz. can black beans, drained and rinsed 1/2 cup coarsely chopped fresh cilantro 1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread) 1 large egg, lightly beaten 1/2 tsp. pure chile powder, such as ancho or New Mexico 1/2 tsp. ground cumin Salt (sea salt is best) to taste Note: if you need to be Gluten-free, substitute Gluten-free bread crumbs. You can also make the burger more nuclear with more /hotter peppers, adjusted for how many times you want to sprint to the rest room in the next 24 hours. Avocado and Tomatillo Salsa 1 medium tomatillo, husked, washed, and coarsely chopped 1 Tbs. thinly sliced scallion 1/2 tsp. chopped garlic 1/2 tsp. seeded and minced serrano or jalapeno chile; more to taste or to give it a bit more bite 1 large ripe avocado, pitted, peeled, and coarsely chopped Kosher salt and freshly ground black pepper Optional 1: We add one roma tomato cut in small squares Optional 2: We add a splash of juice from a lime and, according to mood, a splash of juice from an orange. Optional 3: We sometimes add a dash of sour cream. |
Directions:Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.
Transfer the mixture to a large bowl and gently (emphasis on gently, otherwise you'll have mush burger) mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours. Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total. Avocado and Tomatillo Salsa (make while burgers are refrigerating) Put the tomatillo, scallion, garlic, and serrano chile in a food processor (or mix together by hand) and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile. Serve the with heaping spoonful of guacamole on top. |