When I saw these, I was really excited about trying them. I loved the idea of dressing them up with the corn relish and avocado cream. The avocado cream was made just like the avocado ranch in these burgers so I knew I would love it. These two additions take the patties to a whole new level so don’t skip them! Seriously they are a party in your mouth of flavors. As I was mixing up the patty mixture, I remembered Blair’s hatred of beans. I sometimes try to block this little detail out while planning meals. As we sat down to the dinner table, I told him how I was nervous about him not loving these meal. Well I think this dish has now made him a convert, he raved about it. Now that he is a lover, I know I can make these patties whenever I please!
For the patties:
2 (15 oz.) cans black beans, drained and rinsed, divided
2 roasted red bell peppers, divided
1 tsp. oregano
1 tsp. cumin
2 cloves garlic
1/2 chipotle in adobo, chopped
1 onion, finely diced
1/2 – 2/3 cup cornmeal, breadcrumbs, or panko (or a combination)
salt and pepper
2 tsp. canola oil
2 cups corn
1 clove garlic, minced
1 jalapeno, minced
1 medium tomato, seeded and diced
1 lime, juiced (about 2-3 Tbsp.)
2 Tbsp. chopped fresh cilantro or parsley
salt and pepper to taste
For the avocado cream:
1 avocado, pitted and cut into a few pieces
1/2 cup light sour cream
1 lime, juiced
salt and pepper to taste
What you’ll do:
To make the patties:
Place 1 can of drained black beans, 1 coarsely chopped red pepper, eggs, oregano, cumin, garlic, and chipotle in a food processor. Pulse process until well-combined and relatively smooth.
Finely dice the remaining red pepper. In a bowl, lightly mash the remaining can of black beans (not completely, just enough to smash each one). Add the diced red pepper, onion, and the mixture from the food processor. Season to taste with salt and pepper.
Stir in the cornmeal/breadcrumbs a little at a time, and mix lightly until the mixture firms up. It doesn’t have to be super firm, but enough that you can pick up a piece and roll it into a ball in your hands. Place the mixture in the fridge for 30 minutes or longer.
After the mixture chills, form the mixture into patties. Heat a nonstick skillet with a little canola oil over medium heat. Add the patties in batches and cook until done, flipping halfway through (about 5-6 minutes total for small patties and 8-12 minutes total for bigger ones).
To make the corn relish:
Heat a pan over medium-high heat and add the canola oil. Stir in the corn, and let it sit for about 1-2 minutes before stirring. Continue to saute until lightly browned. Stir in the garlic and jalapeno, just until fragrant – about 30-60 seconds. Place the mixture in a bowl. To the bowl, add the tomato, lime juice, cilantro/parsley, and salt and pepper to taste.
To make the avocado cream:
Puree all ingredients in a food processor until smooth.