Santa Fe Black Bean Burger with Grilled Corn Salsa
October 3, 2017
Share
PrintPrep Time
25 mins
Grill Time
15 mins
Total Time
40 mins
Categories
Ingredients
Servings
For the black bean burgers
1
24 oz can cooked black beans
2
tbsp
diced roasted red pepper
2
tbsp
minced fresh cilantro
1
chipolte pepper, minced
2
tsp
cumin powder
1
tbsp
chile powder
1
egg, beaten
1
cups
panko breadcrumbs
1
tsp
salt
For the grilled corn salsa
2
ears of corn, grilled
1
tbsp
diced roasted red pepper
1
tbsp
minced cilantro
1
tbsp
lime juice
2
tbsp
extra virgin olive oil
salt and pepper to taste
To finish
6
burger buns
6
slices tomato
1
head romaine lettuce, shredded
Directions
Step 1
Drain the black beans and rinse with cold water. Place half of the black beans into a food processor along with the chipolte pepper, cumin powder, chile powder, egg and salt. Puree mixture until smooth and well combined. Remove from food processor and scrape the mixture into a mixing bowl. Fold in the breadcrumbs, red pepper cilantro and remaining black beans and mix well. Cover and refrigerate for 30 minutes. Preheat grill medium high or 450F. Form mixture into 6 equal sized patties and cook 2-3 minutes per side on GrillGrates or on the GrateGriddle.
Step 2
For The Grilled Corn Salsa:
Cut the kernels of corn from the ears and place in a mixing bowl. Add red pepper, cilantro, lime juice, olive oil and mix. Season to taste with salt and pepper and let sit at room temp until ready to serve.