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Santa Fe Black Bean Burger with Grilled Corn Salsa

By Chef Michael

October 3, 2017

Prep Time

25 mins

Grill Time

15 mins

Total Time

40 mins

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!

Ingredients

Servings

For the black bean burgers

1

24 oz can cooked black beans

2

tbsp

diced roasted red pepper

2

tbsp

minced fresh cilantro

1

chipolte pepper, minced

2

tsp

cumin powder

1

tbsp

chile powder

1

egg, beaten

1

cups

panko breadcrumbs

1

tsp

salt

For the grilled corn salsa

2

ears of corn, grilled

1

tbsp

diced roasted red pepper

1

tbsp

minced cilantro

1

tbsp

lime juice

2

tbsp

extra virgin olive oil

salt and pepper to taste

To finish

6

burger buns

6

slices tomato

1

head romaine lettuce, shredded

Directions

Step 1

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. 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.

Step 2

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.

Grill Like A Pro

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