BLACK BEAN BURGER WITH AN EGG ON TOP
This is a meatless burger that does not mimic the texture or look of ground meat, but it isn’t meant to. It’s more like deluxe refried beans. Though you can serve this well-seasoned patty like a traditional burger, on a bun with the usual condiments, it is at its best topped with a fried egg. Dusted with fine cornmeal, the burgers are pan-fried as the mixture is too soft to grill. They may be seared in advance and reheated in the oven until crisp.
Preparation:
1. Put beans in a colander set over a bowl and drain well. (Reserve juices for another purpose or discard.) Pat the beans dry with paper towels, then mash them a bit with a wooden spoon or potato masher, but leave them chunky.
2. Transfer beans to a large bowl with the rice and toss together. Add chopped cilantro, serrano chilli, scallions, chipotle powder, cumin and pinch of cayenne, to taste. Season generously with salt and mix well to incorporate.
3. Add the egg to the cornstarch solution and beat together, then drizzle it all over the bean mixture and mix well to distribute.
4. Form mixture into six thick patties of equal size. Each patty should weigh about 130g. Place patties on a baking sheet and place in freezer for 10 minutes to firm. (For a firmer mixture, prepare a day in advance of cooking and refrigerate.)
5. Heat oven to 175C. Add 1.5cm oil to a heavy skillet over medium heat. Dust patties lightly on both sides with fine cornmeal. (It’s OK if they are slightly frozen.) When oil is shimmering, slip the patties into the pan; work in batches to avoid crowding, or use two pans. Fry the burgers gently, about 3 minutes per side until nicely browned, adjusting heat as necessary. Transfer burgers to a baking sheet and let them crisp further for about 20 minutes in the oven (or let them cool and reheat later).
6. Meanwhile, fry the eggs, if using. Put a sunny-side-up egg on top of each warm burger, and serve on buns or warm plates with lettuce and condiments, if using. Garnish with cilantro sprigs.