Santa Fe Black Bean Burger
How to make Santa Fe Black Bean Burger Recipe - Mix’d Up Food Truck Recipe From Brett Eanes Atlanta, Ga
Makes 8 Burgers
PICO DE GALLO:
2 Roma tomatoes, diced
1/4 onion, diced
1/2 lime, juiced
4–5 cilantro stems and leaves, chopped
Salt and black pepper to taste
ANCHO MAYONNAISE:
1 cup (220g) mayonnaise
1 tbsp (7g) ancho chile powder
1 tsp chili powder
1 tsp paprika
1 tsp black pepper
AVOCADO PUREE:
2 ripened avocados
Juice of 1 lime
Pinch of salt
Pinch of cilantro
BLACK BEAN PATTIES:
1/4 cup (60ml) canola oil
22 oz (624g) corn
1/2 onion, diced
2 cloves garlic, minced
2 oz (57g) roasted red peppers, diced
Pinch of dried thyme
Pinch of red pepper flakes
3 lb (1361g) cooked black beans
1 tsp black pepper
1/2 tsp ground coriander
1 1/2 tsp (4g) ground cumin
1 1/2 tsp (4g) chili powder
1 tsp garlic powder
1 tsp paprika
3 1/2 oz (99g) Rice Chex, processed to panko consistency
1 egg
1 tsp kosher salt
8 burger buns
Method:
To make the pico de gallo, combine the tomatoes, onions, lime juice, cilantro and salt and pepper in a bowl. Set aside.
To make the ancho mayonnaise, combine the mayonnaise, ancho chili powder, chili powder, paprika and black pepper in a bowl. Set aside.
To make the avocado puree, combine the ingredients in a blender and puree, or mix by hand.
To make the patties, coat a sauté pan with oil and heat until shimmering. Add the corn and sauté over high heat for 2 minutes. Add the onion, garlic, peppers, thyme and red pepper flakes, and sauté for another 3 minutes. Transfer to a sheet pan to cool evenly.
In a mixer with the paddle attachment, beat three-fourths of the black beans to a somewhat smooth consistency. Add the cooled corn mixture, slowly mixing until incorporated. Add the pepper, coriander, cumin, chili powder, garlic powder, paprika and salt and mix thoroughly. Mix in the Rice Chex until incorporated, then the egg. Blend in the remaining onefourth whole black beans.
Preheat the oven to 400°F (200°C, or gas mark 6). On a lined sheet pan, form the patties about 1 inch (2.5cm) thick. Bake for 18 minutes and let cool in the refrigerator for at least 4 hours.
When time to serve, heat the oil in a pan and fry the patty for 4 to 5 minutes, until crisp on both sides. Place on the burger bun and top with the pico de gallo, avocado puree and ancho mayonnaise.
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| Santa Fe Black Bean Burger |
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