Taste USA: Georgia Recipes

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.

Santa Fe Black Bean Burger

Rockin Hero Burger

How to make Rockin Hero Burger Recipe - A classically trained chef with his own catering company, Brett Eanes was always intrigued by the concept of food trucks. "I decided I’m going to take a classic, and I’m going to have fun with this," he says. "If I get twenty people in line, or if I get two hundred people in line, I’m going to have a ball." The Rockin’ Hero is Brett at his most playful, turning a burger into a Mediterranean mouthful. Inspired by his love of gyros, this lamb burger was the one that put his truck on the map. Mix’d Up Food Truck Recipe From Brett Eanes

MAKES 3 BURGERS

LAMB PATTIES:
1 lb (453g) fresh ground lamb
1 clove garlic, minced
2 oz (57g) dried mint leaves
1 oz (28g) fresh rosemary, finely chopped
Salt and pepper to taste

TZATZIKI SAUCE:
1 lb (454g) English cucumbers, peeled and seeded
1 1/2 cups (360g) plain Greek yogurt
3 tbsp (45ml) extra-virgin olive oil
1 tbsp (3g) chopped fresh dill
1 clove garlic, crushed
1 tbsp (15g) fresh lemon juice
1/4 tsp salt (or more to taste)
Oil, for sautéing
6 slices ciabatta bread
3 to 6 pieces lettuce
3 to 6 slices tomato
3 tbsp (45g) crumbled feta

Method:
To make the lamb patties, in a large bowl, combine the lamb, garlic, mint leaves, rosemary and salt and pepper until incorporated. Be careful not to overwork the meat. Wrap in an airtight container and refrigerate for at least 8 hours prior to cooking.

To make the tzatziki sauce, add the cucumbers to a food processor and finely mince, then strain through cheesecloth to remove all the liquid. In a bowl, combine the strained cucumber, Greek yogurt, olive oil, dill, garlic, lemon juice and salt.

Mix well, cover and refrigerate for at least 2 hours.

In a pan over medium to high heat, add a touch of oil and the lamb patties and cook to the desired doneness. Panfrying is recommended because chargrilling will mask the aromatics of this fine burger.

Lay 3 slices of the bread on a work surface. Place a burger on each, then top each with a spoonful of tzatziki, 1 or 2 pieces of lettuce, 1 or 2 slices of tomato and 1 tablespoon (15g) of the crumbled feta. Place the remaining slices of bread on top.

Rockin Hero Burger