Have you ever had a black bean burger from
Sesame? If not, go try one!! They are amazing, and totally opened my world to black bean burgers. I've never attempted to make them at home, but this Pinterest find has me drooling at the keyboard. I've broached the vegetarian meal idea quite delicately with my husband, and I think he is on board to try it one night this week. I'll let you know how it turns out!
Black Bean Patties with Corn Relish and Avocado Cream Sauce
Black Bean Patties
•2 (14.5 oz) cans black beans, drained and rinsed, divided
•2 roasted red bell peppers from a jar, divided
•2 eggs
•1 teaspoon oregano
•1 teaspoon cumin
•2 cloves garlic
•1/2 chipotle in adobo sauce, chopped
•1 red onion, finely diced
•1/2 to 2/3 cup cornmeal, breadcrumbs, or Panko (I use Panko)
•Salt and pepper, to taste
•Canola oil
Avocado Cream Sauce
•1 avocado, pitted and cut into a few pieces
•1/2 cup sour cream (you can use light)
•Juice of 1 lime
•Salt and pepper, to taste
Corn Relish
•2 teaspoons canola oil
•2 cups corn
•1 clove garlic, minced or pressed
•1 jalapeno, minced
•1 medium tomato, seeded and diced
•Juice of 1 lime
•2 tablespoons chopped fresh cilantro or parsley
•Salt and pepper, to taste
In the bowl of a food processor fitted with the blade, process 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper until smooth. Add the onion and pulse to combine. Add the additional can of beans and the other roasted red pepper, then pulse a few more times until combined, but not completely smooth.
Pour the black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup cornmeal or bread crumbs. Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands. Cover with plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile, clean out the food processor in order to prepare the avocado cream sauce.
To make the avocado cream sauce, puree all of the ingredients until smooth. Scrape the sides of the bowl as necessary. Set aside until ready to use.
Remove the black bean mixture from the fridge and shape into 3-inch patties, about 3 1/2 ounces each. Heat canola oil in a large non-stick skillet. Cook the patties, in batches, over medium heat for 5-7 minutes, flipping once. (I used my 12-inch cast iron skillet and cooked five at a time.) Transfer to a plate and cover with a towel to keep warm; set aside.
To make the corn-relish, heat the canola oil in the same skillet. Add the corn and cook for 2 minutes. Add the garlic and jalapeno and cook for another minute. Remove the skillet from the heat and stir in the rest of the ingredients.
To serve, top the cooked patties with the corn-relish and avocado cream sauce. Serve immediately.
