Poblano Black Bean Veggie Burgers With Elote Salsa

Poblano Black Bean Veggie Burgers With Elote Salsa
Servings:
6
Rating:
0
Ingredients: 

For the Veggie Burgers:

  • 2 (15 ounce) cans black beans, rinsed
  • 2 large eggs
  • 4 tablespoons Pompeian Smooth Extra Virgin Olive Oil, divided
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 cup panko bread crumbs
  • 1 poblano pepper, seeded and finely chopped
  • ¼ cup minced cilantro

 

For the Elote Salsa:

  • 2 tablespoons butter
  • 20 ounces frozen or 4 cups fresh corn kernels
  • 1 jalapeno, seeded and diced
  • 3 tablespoons mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • ½ teaspoon chili powder
  • lime juice, to taste
  • salt, to taste
Preparation: 
  1. Place 2½ cups of the beans in a large bowl and mash until smooth. Stir in the eggs, 1 tablespoon Pompeian Smooth Extra Virgin Olive Oil, cumin, salt and cayenne. Add in the remaining beans, panko, poblano pepper and cilantro, stirring until combined.
  2. Form the burger mix into 6 patties. Heat 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties. Set aside.

 

For the Elote Salsa

  1. Melt the butter in a large skillet over medium high heat. Add the corn and jalapeno to the pan. Cook, stirring occasionally, for 8-10 minutes or until the corn starts to become charred.
  2. Remove from the heat. Stir in the mayonnaise, cotija cheese, and chili powder. Season to taste with lime juice and salt.
  3. Serve the burgers on buns topped with a generous spoonful of the elote salsa.

 

Author: Eats Well With Others

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