Chipotle-Black Bean Burgers

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Here is a vegan burger that will satisfy even the staunchest of meat-eaters. The chipotle bursts with flavor, and the black beans and couscous give the burger a meaty texture without being dense. Non-vegans may wish to top it with Asiago cheese. Everyone should top with Pickled Onions.

Here’s Seasonal Chef Maria Reina demonstrating the Chipotle-Black Bean Burgers.

Chef Maria's Chipotle Black Bean and Beet Burger

 

Originally published as part of Maria Reina’s entry in the Small Bites Throwdown.

Chipotle Black Bean Burger

Chipotle Black Bean Burger

Recipe created by Seasonal Chef Maria Reina of Bella Cucina Maria, exclusively for the August 11, 2012 John Jay Farm Market Throwdown. Visit her website at www.bellacucinamaria.com. Makes 6 patties.

Ingredients

  • 1/2 cup couscous
  • 1 garlic clove, cut in half
  • 2/3 cup boiling water
  • 3-4 Amawalk Farm Bunching Onion bulbs, about 3/4 cup chopped fine, tops reserved
  • 2 teaspoons finely diced jalapeno
  • 2 garlic cloves, finely diced
  • 1/4 cup shredded raw beet from 1 medium beet
  • 2 (15.5-ounce) cans of black beans, drained and rinsed, setting aside 1/2 cup
  • 1/4 cup chopped cilantro
  • 1 teaspoon ground chipotle pepper
  • Zest of 1 lime and juice of half of it (reserve other half for the pickled onions)
  • 1 egg beaten, or 1 tablespoon ground flax with 3 tablespoons of water
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • Lettuce
  • Mayonnaise
  • Asiago Cheese, optional

Instructions

  1. Make the pickled onions first and set aside to cool. (See separate recipe.) If using ground flax substitute for the egg combine that now and set aside to absorb.
  2. Place the couscous, garlic and 1/4 teaspoon each of salt and pepper in a small bowl. Pour the water over it and cover with plastic wrap. Set aside for 5 minutes.
  3. In the bowl of a food processor chop the bunching onions but not quite to the liquid stage. They should be a little smaller than 1/4-inch dice. Place in a sauté pan with 2-3 tablespoons of extra virgin olive oil along with the jalapeno, garlic and beet. Season with 1/2 teaspoon each of salt and pepper and sauté until most of the liquid evaporates. (Cook’s note: The mix should be soft and smooth, but not caramelized. Use a spoon to stir is around so the bottom doesn’t burn.) Turn off the heat and set aside to cool slightly. You should have about ½ cup of the onion-beet mixture when you are done.
  4. Fluff your couscous up with a fork and place in a large mixing bowl. Break up any lumps with your fingers.
  5. In the same food processor pulse the black beans until they are broken up. (Remember to keep 1/2 cup whole.) Add the pulsed beans to the couscous along with the egg or flax mixture, onion-beet mixture, whole beans, lime zest, lime juice, chopped chipotle and cilantro. Season with another teaspoon of salt and mix well.
  6. Form into patties and pan fry in a non-stick pan with a little olive oil. You want to get a nice golden brown crust on both sides. After flipping the burger, add the the Asiago on top to melt slightly, if desired.
  7. To serve spread plain mayo on the bun and top with lettuce, pickled onions and the reserved bunching onion tops.
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Chipotle Black Bean  Burger
Makes 6 patties

1/2 cup couscous
1 garlic clove, cut in half
2/3 cup boiling water
3-4 Amawalk Farm Bunching Onion bulbs, about 3/4 cup chopped fine, tops reserved
2 teaspoons finely diced jalapeno
2 garlic cloves, finely diced
1/4 cup shredded raw beet from 1 medium beet
2 (15.5-ounce) cans of black beans, drained and rinsed, setting aside 1/2 cup
1/4 cup chopped cilantro
1 teaspoon ground chipotle pepper
Zest of 1 lime and juice of half of it (reserve other half for the pickled onions)
1 egg beaten, or 1 tablespoon ground flax with 3 tablespoons of water
Kosher salt and freshly ground black pepper
Extra virgin olive oil
Lettuce
Mayonnaise
Asiago Cheese, optional

Make the pickled onions first and set aside to cool. (See separate recipe.) If using ground flax substitute for the egg combine that now and set aside to absorb.

Place the couscous, garlic and 1/4 teaspoon each of salt and pepper in a small bowl. Pour the water over it and cover with plastic wrap. Set aside for 5 minutes.

In the bowl of a food processor chop the bunching onions but not quite to the liquid stage. They should be a little smaller than 1/4-inch dice. Place in a sauté pan with 2-3 tablespoons of extra virgin olive oil along with the jalapeno, garlic and beet. Season with 1/2 teaspoon each of salt and pepper and sauté until most of the liquid evaporates. (Cook’s note: The mix should be soft and smooth, but not caramelized. Use a spoon to stir is around so the bottom doesn’t burn.) Turn off the heat and set aside to cool slightly. You should have about ½ cup of the onion-beet mixture when you are done.

Fluff your couscous up with a fork and place in a large mixing bowl. Break up any lumps with your fingers.

In the same food processor pulse the black beans until they are broken up. (Remember to keep 1/2 cup whole.) Add the pulsed beans to the couscous along with the egg or flax mixture, onion-beet mixture, whole beans, lime zest, lime juice, chopped chipotle and cilantro. Season with another teaspoon of salt and mix well.

Form into patties and pan fry in a non-stick pan with a little olive oil. You want to get a nice golden brown crust on both sides. After flipping the burger, add the the Asiago on top to melt slightly, if desired.

To serve spread plain mayo on the bun and top with lettuce, pickled onions and the reserved bunching onion tops.

Recipe created by Maria Reina of Bella Cucina Maria, exclusively for the August 11, 2012 John Jay Farm Market Throwdown. Visit her website at www.bellacucinamaria.com.

Pickled Onions

Pickled Onions

Adapted from Bobby Flays’s Oaxaca Hot Dog Recipe on foodnetwork.com.

Ingredients

  • 2 cipollini onions sliced thin, or 1 small red onion
  • 2 garlic cloves, sliced in half
  • 1 teaspoon finely diced jalapeno pepper
  • 12 leaves of cilantro roughly chopped, 2-3 stems
  • 1/2 cup fresh lime juice from 2-3 limes
  • 1/2 cup white vinegar
  • 1 teaspoon each of superfine sugar and kosher salt

Instructions

  1. Place the onion, garlic, pepper and cilantro in a non-reactive container. Then place the lime juice, vinegar, salt and sugar in a small glass measuring cup. Microwave the liquid on high for 1 minute. Pour over the onion mix and set aside to cool. Refrigerate the unused portion.
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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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