Smoky Black Bean Burger
- 1 (15-ounce) can black beans, rinsed and drained
- 4 ounces button mushrooms, chopped
- 1 medium shallot, chopped
- 6 jarred sliced pickled jalapeno peppers
- 2 tablespoons barbecue sauce, plus more for serving
- 2 tablespoons Tabasco Chipotle Pepper Sauce
- 1 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1 cup old-fashioned oats
- 1/3 cup cooked brown rice
- 1 large egg white
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 6 slices pepper jack cheese
- Reserve 1/4 cup beans. In a food processor, pulse the remaining beans with the mushrooms, shallot, jalapenos, barbecue sauce, Tabasco sauce, ancho chile powder, and cumin until a chunky puree forms. Transfer to a medium bowl and stir in the oats, rice, egg white, and reserved beans; season with salt and pepper. Form into six patties. Cover and refrigerate for at least 1 hour or up to overnight.
- When ready to cook, heat the oil in a large nonstick skillet over medium-high heat. Cook, turning once, until crisp and heated through, about 10 minutes. Top with cheese and heat until it melts.
- Place on potato buns with poblanos and corn relish.
- For the smoky flavor that you get from grilling, place patties in a well-seasoned cast-iron pan and cook on the grill.
- Recipe by Cesar Zapata, executive chef and owner of Phuc Yea in Miami.
Per serving: 267 kcal cal., 13 g fat (5.3 g sat. fat), 690 mg sodium, 4 g fiber, 11 g pro.. Percent Daily Values are based on a 2,000 calorie diet