Milwaukee Journal Sentinel
Final Approach’s Southwest Black Bean Burger
Makes about 12 servings
1⁄4 teaspoon dried thyme
1⁄4 teaspoon red pepper flakes
1 teaspoon black pepper
1 1⁄2 teaspoon ground cumin
1 1⁄2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
2 cups panko breadcrumbs
3 pounds canned black beans, rinsed and well-drained
1 pound fresh corn kernels, roasted (see note)
1⁄4 cup vegetable oil
1⁄4 cup chopped cilantro Ancho mayonnaise:
1⁄2 cup mayonnaise
1⁄4 cup heavy whipping cream
1⁄2 tablespoon ground ancho chile pepper
1⁄2 teaspoon paprika
1⁄4 teaspoon freshly ground black pepper Pico salsa: 1 cup diced tomato (no pulp)
1⁄2 cup diced red onion
Juice of 1 ⁄2 lime
1 ⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Fresh cilantro to taste For assembly:
Shaved iceberg lettuce
12 brioche buns, split, coated with butter and lightly toasted on a grill for 4 to 5 minutes
12 slices pepper jack cheese
In a large bowl, combine seasonings and breadcrumbs and mix well. Next, add the black beans and mix by hand as for meatloaf. Add corn and mix again. Next add the eggs, oil and cilantro and mix until well combined.
Divide mixture into 12 (6-ounce) patties that are about 1⁄2 inch thick.
To bake: Preheat oven to 350 degrees.
Coat two sheet pans with vegetable oil spray. Place patties on sheet pan and bake in preheated oven 20 minutes or until internal temperature is 165 degrees.
Meanwhile, make ancho mayonnaise and pico salsa, mixing together all ingredients in both cases.
To serve: Set lettuce on bottoms of the toasted buns. Top with the hot bean burgers, a slice of cheese, about a tablespoon of the ancho mayonnaise and 2 tablespoons of the pico salsa. Add top bun and serve immediately.
Notes: Roast corn in a 350-degree oven on a lightly greased pan about 10 minutes, shaking occasionally, or in a lightly greased sauté pan on the stovetop about 10 minutes. Corn should just start to lightly brown.
If you don’t want to make 12 bean burgers at once, extra bean burger mixture can be frozen in a tight container for up to 30 days. To serve thaw and reshape into patties.