Mexican Black Bean Burgers
3 Tbs. olive oil
1 cup thinly sliced scallions (white and green parts) 1/3
cup finely chopped poblano chile (1 small)
2 large cloves garlic, finely chopped
1 15-oz. can black beans, rinsed and drained
1 cup coarsely chopped fresh cilantro
1 cup toasted whole-grain breadcrumbs (about 1 slice of
bread)
1 large egg, lightly beaten
1 tsp. pure Chile powder, such as anchor or New Mexico
1 tsp. ground cumin Kosher salt Tomatillo and avocado Salsa (recipe
below)
1. Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat.
Add the scallions, poblano chile, and garlic and cook until they’re beginning
to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and
pulse 2 or 3 times to coarsely chop. Be careful not to over process.
2. Transfer the mixture to a large bowl and gently mix in
the cilantro, breadcrumbs, egg, Chile powder, cumin, and 3 tsp. salt. Shape the
mixture into 4 equal 3-inch-thick patties. Refrigerate, covered, for at least
30 minutes and up to 4 hours.
3. 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 minute’s total. Serve with the Tomatillo and avocado salsa.
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