Black Bean Burger with Salsa Fresca and Avocado Crema

Name: Black Bean Burger with Salsa Fresca and Avocado Crema
Total time: PT0D0H0M
Yield: makes 6 burgers
Ingredients: 1 ⁄ 3 cup olive oil; 1 medium yellow onion, finely chopped; 2 poblano chiles, finely chopped; 2 tsp. ground cumin; 2 tsp. paprika; 1 tsp. ground coriander; 1 tsp. dried oregano; 1 chipotle in adobo sauce, finely chopped; 1 ⁄ 2 cup breadcrumbs; 2 eggs; 2 (15-oz.) cans, black beans, rinsed, drained, and mashed; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup finely ground cornmeal; 1 ⁄ 2 cup sour cream; 2 tbsp. freshly squeezed lime juice; 2 avocados, halved, pitted, and peeled; Salsa Fresca; 6 hamburger buns

Serves
makes 6 burgers

HELEN ROSNER

Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger. Dredged in cornmeal, it's a hearty base for a bright salsa fresca and smooth avocado crema.

Ingredients

For the Black Bean Burgers

¹⁄₃ cup olive oil
1 medium yellow onion, finely chopped
2 poblano chiles, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground coriander
1 tsp. dried oregano
1 chipotle in adobo sauce, finely chopped
¹⁄₂ cup breadcrumbs
2 eggs
2 (15-oz.) cans, black beans, rinsed, drained, and mashed
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup finely ground cornmeal

For the Avocado Crema and Serving

¹⁄₂ cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled
Salsa Fresca
6 hamburger buns

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Instructions

Step 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 5 1⁄2-oz. patties, about 3" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

Step 2

Make the avocado crema: Combine sour cream, lime juice, avocado, and salt and pepper in a blender, and purée until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.

Step 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.

Step 4

Spread the bottom half of each bun with avocado crema, top with a burger and some Salsa Fresca and serve.

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 5 1⁄2-oz. patties, about 3" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
Make the avocado crema: Combine sour cream, lime juice, avocado, and salt and pepper in a blender, and purée until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.
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.
Spread the bottom half of each bun with avocado crema, top with a burger and some Salsa Fresca 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.