This recipe is a loose adaptation from my days in the restaurant industry. Vegetarian options have become a necessary evil but this veggie burger is so tasty even the most hard core carnivore will enjoy it! Feel free to add extra chipolte if you do not mind the heat.
Makes 6 Black Bean Burgers
For the black bean burgers
1 24oz can cooked black beans
2 tablespoons diced roasted red pepper
2 tablespoons minced fresh cilantro
1 chipolte pepper, minced
2 teaspoons cumin powder
1 tablespoon chile powder
1 egg, beaten
1 cup panko breadcrumbs
1 teaspoon salt
For the grilled corn salsa
2 ears of corn, grilled
1 tablespoon diced roasted red pepper
1 tablespoon minced cilantro
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
salt and pepper to taste
6 burger buns
6 slices tomato
1 head romaine lettuce, shredded
Drain the black beans and rinse with cold water. Place half of the black beans into a food processor along with the chipolte pepper, cumin powder, chile powder, egg and salt. Puree mixture until smooth and well combined. Remove from food processor and scrape the mixture into a mixing bowl. Fold in the breadcrumbs, red pepper cilantro and remaining black beans and mix well. Cover and refrigerate for 30 minutes.
For The Grilled Corn Salsa:
Cut the kernels of corn from the ears and place in a mixing bowl. Add red pepper, cilantro, lime juice, olive oil and mix. Season to taste with salt and pepper and let sit at room temp until ready to serve.
Preheat grill medium high or 450F. Form mixture into 6 equal sized patties and cook 2-3 minutes per side on GrillGrates or on the GrateGriddle.
Place one burger patty on each bun. Top liberally with corn salsa, shredded lettuce and tomato.