When I first heard about this contest, I thought of all the meat-less dishes that, when I ate them in the past, I just felt that there was something missing . . . that je ne sais quoi flavor that meat brings to the party. I love alternative burgers and I'll often order a non-meat one at a restaurant. Black bean burgers are almost always lacking. Dry, crumbly, and uninteresting. Not this fiesta burger! (fiesta because of the medley of flavors and the beautiful colors). Chorizo amps up the black bean which is accented by sweet corn and red peppers. I only use one link of chorizo for 8 burgers and once the chorizo is cooked - its blended with the beans, so only the flavor remains - no meat texture. I used the salty halloumi cheese - but if you can't find it - you could substitute melted manchego. I have found in the past that black bean burgers struggle to stay combined while cooking - to address that issue, I used 3 eggs to bind witha mix of cornmeal (flavor) and panko (texture) in the mix. —meganvt01
15 ounce cans of black beans, drained and rinsed
ear corn, kernels cut from the cob
link chorizo - I used fresh chorizo, not the dried kind
sweet onion, chopped
extra virgin olive oil
cloves garlic, minced
red bell pepper, small diced
large eggs, beaten
slices (1/2 inch) halloumi cheese
handfuls of mixed baby greens
good burger rolls, like brioche or challah
heirloom tomatoes, sliced
Chipotle Lime Mayo
mayo (good quality)
chipotle chili in adobo, seeded and finely minced
lime - zested and juiced
In This Recipe
In a large skillet over medium heat, heat 1 tablespoon of olive oil and add the onions. Cook for 5 minutes until softened. Add the garlic.
Add the chorizo, breaking it up with the back of a fork. Cook until browned, about 5 minutes.
Remove the chorizo, garlic, onion mixture and place in the bowl of your food processor.
Add the corn and red pepper to the skillet and cook until the kernels are tender - about 5 minutes. Remove from heat and place in a large bowl.
To the food processor (chorizo mix), add 1 can of the black beans, cumin, and lime zest. Pulse until the mixture is combined, a bit chunky but mostly blended - looking like almost done pate.
To the bowl with the corn/pepper add: the blended bean/chorizo/onion mix, cilantro, and the can of unprocessed black beans. Mix well. Season with salt (about 1 teaspoon). Taste and adjust before adding the eggs, panko, and cornmeal. Mix well.
At this point - depending on how much liquid you had in your beans, you may need to adjust the amount of cornmeal - the mix shouldn't be too runny - it should hold together in a patty - but still be very moist. (if its too dry - give it a squeeze of lime from the lime you used to zest - you may want to do this anyways because its tasty!)
Heat the large skillet again, with the other tablespoon of olive oil, over medium heat. Form the bean mixture into patties and cook for 4 minutes per side. Don't let the pan get too hot or the cornmeal will burn.
In a smaller skillet with 1 teaspoon olive oil, grill the halloumi cheese over medium heat until browned on both sides.
Assemble the burgers with a good smear of chipotle mayo, a burger, a slice of tomato, a grilled slice of halloumi, and baby greens.
Chipotle Lime Mayo
Combined all ingredients - test for your preferences - adding more chipotle or lime if you prefer one or the other. Chill for 20 - 30 minutes to allow the flavors to blend.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.