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BURGER - BLACK BEANS - Black Bean Burger with Salsa Fresca and Avocado Crema
Nb persons: 0
Yield: 6 BURGERS
Preparation time:
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| Black Bean Burger with Salsa Fresca and Avocado Crema [Burgers] INGREDIENTS FOR THE BLACK BEAN BURGERS | |
| ⅓ cup | olive oil |
| 1 medium | yellow onion, finely chopped |
| 6 cloves | garlic, finely chopped |
| 2 poblano chiles, stemmed, seeded, and finely chopped | |
| 2 tsp. | ground cumin |
| 2 tsp. | paprika |
| 1 tsp. | ground coriander |
| 1 tsp. | dried oregano |
| 1 chipotle chile in adobo sauce, finely chopped | |
| ½ cup | breadcrumbs |
| 2 | eggs |
| 2 (15-oz.) cans | black beans, rinsed, drained, and mashed |
| Kosher salt, to taste | |
| freshly ground black pepper, to taste | |
| ½ cup | finely ground cornmeal |
| FOR THE SALSA FRESCA | |
| 3 medium | tomatoes, cored, seeded and finely chopped |
| 2 cloves | garlic, minced |
| ¼ cup | red wine vinegar |
| 2 tbsp. | finely chopped cilantro |
| FOR THE AVOCADO CREMA | |
| ½ cup | sour cream |
| 2 tbsp. | freshly squeezed lime juice |
| 2 | avocados, halved, pitted, and peeled |
| 6 | hamburger buns |
INSTRUCTIONS
1. Make the burgers: Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add onions, and cook, stirring, until soft, about 4 minutes. Add the garlic and poblanos, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Add cumin, paprika, coriander, oregano, and chipotle chiles, and cook, stirring, until fragrant, about 1 minute more. Transfer to a bowl and let cool slightly. Add breadcrumbs, beans, and eggs, season with salt and pepper, and mix well to combine. Divide mixture into six 5½-oz. patties, about 3" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
2. Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry. To make the avocado crema, combine sour cream, lime juice, avocado, and salt and pepper in a blender, and puree until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.
3. Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal.
4. Spread the bottom half of each bun with avocado crema, top with a burger and some salsa and serve.
Note: Burgers may be formed and frozen, sealed, for up to one month. Defrost as necessary, dredge in cornmeal as described in step 3, and cook.
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