by Tabasco
Here’s a burger you don’t see everyday! Cook up this unique recipe!
- 1 (15-oz) can black beans, rinsed, divided
- 4 oz cremini or button mushrooms, chopped
- 1 medium shallot, chopped
- 6 pickled jalapeño peppers, sliced
- 2 tbsp barbecue sauce, plus more for serving
- 2 tbsp TABASCO® brand Chipotle Pepper Sauce
- 1 tsp ancho powder or chili powder
- ½ tsp ground cumin
- 1 cup oats
- 1/3 cup cooked white long-grain rice
- 1 large egg white
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Rajas
- 1 pound poblano peppers
- 2 ozs extra virgin olive oil
- Salt and pepper, to taste
Corn Relish
- ¼ cup shucked roasted corn
- 1 tbsp thinly sliced chives
- 2 tbsp olive oil, plus more for cooking of burgers
- Freshly ground black pepper, to taste
- 4 brioche or potato buns
- 4 slices Pepper Jack cheese
1. Prepare the Black Bean Burger: Set aside ½ cup black beans. In a food processor, pulse remaining black beans, mushrooms, shallots, jalapeño peppers, barbecue sauce, TABASCO® Chipotle Sauce, ancho or chile powder and cumin until a chunky purée forms.
2. Transfer purée to a medium bowl and mix in oats, rice, egg white and reserved beans; season with salt and pepper. Form mixture into 4 patties about ½-inch-thick, cover and chill for 1 hour.
3. Heat a pan to medium-high; add a touch of olive oil and sear patties on both sides until crisp.
4. Prepare the Rajas: Preheat oven to 450°F or heat a broiler, charcoal grill to medium-high or gas grill to high.
5. For the oven or broiler, mix peppers, oil, salt and pepper in a large bowl; place on a rimmed baking sheet. For a grill, oil grill grate and place peppers directly atop. Roast 15 to 20 minutes, turning occasionally, until tender and charred. Transfer to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel peppers and slice in half; discard seeds and slice crosswise into ¼-inch strips.
6. Prepare the Corn Relish: In a bowl, combine all ingredients and season with black pepper.
7. Toast buns on the grill or oven. Place each Black Bean Burger patty on a bun and top with cheese, roasted Rajas and Corn Relish.
Serve with extra barbecue sauce.
2. Transfer purée to a medium bowl and mix in oats, rice, egg white and reserved beans; season with salt and pepper. Form mixture into 4 patties about ½-inch-thick, cover and chill for 1 hour.
3. Heat a pan to medium-high; add a touch of olive oil and sear patties on both sides until crisp.
4. Prepare the Rajas: Preheat oven to 450°F or heat a broiler, charcoal grill to medium-high or gas grill to high.
5. For the oven or broiler, mix peppers, oil, salt and pepper in a large bowl; place on a rimmed baking sheet. For a grill, oil grill grate and place peppers directly atop. Roast 15 to 20 minutes, turning occasionally, until tender and charred. Transfer to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel peppers and slice in half; discard seeds and slice crosswise into ¼-inch strips.
6. Prepare the Corn Relish: In a bowl, combine all ingredients and season with black pepper.
7. Toast buns on the grill or oven. Place each Black Bean Burger patty on a bun and top with cheese, roasted Rajas and Corn Relish.
Serve with extra barbecue sauce.
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