We LOVE these! When I made them this weekend we had them for lunch AND then again for dinner!
This recipe may look like it has a lot going on, but it really is easy to make. In fact, when I first came up with the recipe, I gave myself a couple of hours to mess around in the kitchen, since I had never before created a bean burger. Then about 40 minutes later, I walked out of the kitchen and with a very confused tone, announced “I’m done?” I ate my first bite with great trepidation thinking, “this was just a little too easy.” And to my astonishment they were DELICIOUS!
A couple of things you should know about putting these together:
One, this recipe calls for a FLAX EGG. A flax egg combines 1 tbsp flaxseed meal and 3 tbsp water to create a binding agent that acts similarly to a traditional egg when used in cooking. It will first appear watery, but after it sits for 5-10 minutes it will congeal into a substance that you can literally whisk just like a traditional egg!
The second thing you should know, is that the recipe calls for FIRE ROASTED PEPPERS. Fire-roasting peppers is a lot easier than you might think (it’s certainly a lot easier than I thought, before Chris showed me). If you are lucky enough to have a gas range, simply place the clean peppers directly on your stove top set at medium/high. If you don’t have a gas range, a regular, outdoor grill (gas or charcoal) is your next best bet. If that is also not an option, turn on your broiler, place your peppers on a pan as close to the heating elements as possible. Using metal tongs, check the side exposed to the flame every couple of minutes. Once the skin has charred to a crispy black color, flip the pepper. Continue to shift the peppers around until they are fully charred. Then, individually wrap them in foil and set aside for 10-15 minutes allowing their own steam to loosen the skin. After letting them sit, use the foil wrapper to gently scrape off the blackened skin. If the skin is too tight at one spot to slide off easily, use a small knife to scrape that piece off. Then open the pepper and gently remove the stem and seeds. That’s it!
While the patties are in the oven and the poblano peppers are steaming in their foil cocoons, prepare the remaining fixins. Mash up the avocado and stir in just a touch of salt. Slice the red onion and tomatoes. Rinse and pat dry the lettuce leaves and lightly toast the buns. Then assemble and enjoy! I recommend serving these with Chris’s oven-baked sweet potato fries!
South-West Bean & Corn Burgers
- FOR THE PATTIES:
- 1 14.5 oz can of black beans, drained and rinsed
- 1/2 c. frozen corn, thawed
- 1 small white onion
- 1 jalepeno, seeded
- 3-7 cloves of garlic, minced
- 1/4 c nutritional yeast (optional, but highly recommended)
- 2 tbsp chopped fresh cilantro
- 1 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp cajun seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1/2 – 3/4 c. bread crumbs FOR THE TOPPINGS:
- 4 burger buns
- 4 leaves of lettuce
- 2 poblano peppers, fire-roasted (see above)
- 1 tomato, sliced
- 1/2 red onion, sliced
- 1 avocado, mashed
- 1/4 tsp salt
- mild taco sauce, if desired
1. Preheat oven to 350 degrees Fahrenheit and prepare a baking sheet by covering it with parchment paper.
2. Mix together flaxseed meal and water to make a flax egg (see above). Set aside to allow mixture to stiffen.
2. In a large mixing bowl combine the black beans and corn and mash with a hand masher for 1-3 minutes. Do not mash until completely smooth- leave some texture.
3. Chop the white onion and saute for 2 minutes over medium/high heat (adding vegetable broth or water or lime beer 1 tbsp at a time to prevent sticking). Chop the seeded jalepeno and add to the pan along with the minced garlic and cook for an additional 2-3 minutes or until onions are translucent and jalepeno is slightly tender and extra moisture has burnt off. Add to mashed beans and corn along with the cilantro and stir to combine.
4. Add seasonings and nutritional yeast (if using) and stir until fully combined.
5. Stir in flax egg until fully combined. Slowly stir in bread crumbs, 1/4 cup at a time. (You want the mixture to be just stiff enough to handle and hold it’s shape. Too many bread crumbs will make the patties dry when they come out of the oven)
6. Divide mixture into four parts and roll into balls. Gently flatten bean balls with your hands and place on the baking sheet. Using a soup spoon, continue to flatten the patties until they are about 1/2″ thick, making sure that they are fairly even.
7. Cook in the oven for 20-25 minutes, flipping half-way through.
8. While the patties are baking, fire-roast the poblano peppers. After they are in their foil cocoons, prepare other burger toppings. Pull burgers out of the oven, then clean and slice peppers while the burgers are cooling. Assemble burgers and add mild taco sauce in place of ketchup, if desired.