You would think after recently spending a few days developing Cinco de Mayo recipes for the blog, eating my creations daily and devouring my weight in Mexican food on the actual holiday, I would be sick of Tex-Mex food. Right? It’s weird, but for some reason I am still craving Mexican, and I can’t seem to get enough of it up in my belly to satiate my cravings. Or maybe this is normal? No, I am not pregnant, just in case you were wondering.
Regardless, a serious craving hit me the other day. But, I was torn between a burger, burrito, or possibly a black bean salad. And, I really wanted my staple enchilada sauce… I told you #addicted! Pretty much, I wanted a hodge-podge of culinary perfection. What I ended up creating far surpassed my cravings and desires. The Ultimate Enchilada Black Bean Burger with Roasted Corn Slaw. Over all, this burger is Tex-Mex terrific and off the dang hook delicious.
I am a huge fan of black bean burgers. But, it is hard to find a good one that doesn’t taste like paste. I’ve ordered them countless times from restaurants, and always end up hugely disappointed. I decided to take my search to the streets into the kitchen. And I am thrilled to announce, this black bean burger I’m sharing here today, it is the best one I have ever tasted. I wish I could take full credit for the actual black bean patty, but I have adapted it from Serious Eats, a culinary site I love and respect.
The burger has texture and a ton of flavor. The black beans are roasted and dried out in the oven first, then pulsed a few times in a food processor. This produces a burger that isn’t mushy or pasty and the addition of chopped cashews also provides a nice level of crunch. Add in sautéed peppers, onions, chipotle chiles, crumbly Mexican cheese, along with plenty of spices, and what you end up with is a burger with layers of fantastic flavors. Smoky, savory, spicy, salty, slightly cheesy and 100% scrumptious. I was honestly eating the patties, smothered in enchilada sauce, like there would be no tomorrow or end in sight.
But, me being me, and always wanting to take everything to the next level… I couldn’t stop there. I wanted the ultimate black bean burger experience. Corn and black beans go together like white on rice, so I decided I simply must roast up some corn and create a slaw to adorn the burgers. Boy oh boy, am I glad I made that decision, because the slaw is nom-tastic. I was noshing on this stuff straight from the bowl by the serving spoonful. Bowl, spoon, belly.
However, no burger is complete without some melted on cheese. Pepper jack was the winner in this burgers case and it provides the perfect amount of smoky spice. Slices of creamy, rich avocado finish off this black bean burger, which is piled high between buttery, soft brioche buns. This burger has seriously got it going on. Even Boy, my strictly carnivorous husband, couldn’t get enough of these burgers.
These Enchilada Black Bean burgers with roasted corn slaw are not just the ultimate, they are epic. Instead of saying you have got to try these, I’m going to be as brazen to say, you absolutely MUST try these burgers. Pronto. Until next time, Cheers!
The ultimate black bean burgers topped with enchilada sauce, avocado and a roasted corn slaw.
- Black Bean Burgers:
- 2 (15 oz.) cans Black Beans – rinsed and drained
- 4 TBS Extra Virgin Olive Oil , divided
- ½ large Red Onion – finely diced (roughly 1 cup)
- 1 large Poblano Pepper – stemmed, seeded &finely diced (roughly ½ cup)
- ½ small Red Bell Pepper – finely diced (roughly ½ cup)
- ½ tsp Cumin
- 3 cloves garlic – minced
- 1 Chipotle Chili in Adobo – finely diced, plus 1 tsp sauce
- ¾ Cup Roasted Cashews
- 4 oz Fresco Cheese – crumbled (roughly ½ heaping cup. You can substitute Cojita)
- 2 TBS Mayonnaise
- 1 Large Egg - beaten
- ¾ Cup Panko Breadcrumbs
- ¾ tsp Kosher Salt , plus more to taste
- ¼ tsp Pepper , to taste
- Roasted Corn Slaw:
- 4 Ears Corn – husk and silk removed (about 2 ½ cups)
- 1 TBS Butter - melted
- 1 large Jalapeno
- 1 large Poblano
- 1/3 large head Purple Cabbage – shredded (about 6-7 oz.)
- 3 oz Fresco Cheese – crumbled (about ¾ cup)
- 1/3 Cup Cilantro Leaves (packed) – roughly chopped
- ¼ Cup Red Onion – finely diced
- 2 TBS Mayonnaise , or more to taste
- 2 tsp Lime Juice
- 1 TBS Honey
- ¼ tsp Garlic Powder
- ¼ tsp Chili Powder
- ¼ tsp Cumin
- ½ tsp Salt , or more to taste
- Enchilada Sauce
- 6-8 Slices Monterey Jack Cheese
- 6-8 Homestyle Brioche Hamburger Buns
- 1 Avocado - sliced
- For the Burgers: Preheat oven to 350 degrees F and adjust oven rack to the middle position. Line a large, rimmed baking sheet with aluminum foil. Spread out black beans in an even, single layer. Roast beans in oven for 20 minutes, or until beans are almost split open and outter skin is slightly crunchy. Remove from oven, set beans aside and allow to cool slightly.
- Meanwhile: Place a medium skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering. Add the onion, poblano, bell pepper to the pan. Season with salt and pepper to taste. Cook until softened, about 5 minutes, stirring frequently. Add the cumin, garlic, chipotle chili and sauce. Cook until fragrant, about 1 minute, stirring constantly. Transfer mixture to a large mixing bowl.
- In the bowl of a food processor, pulse cashews until chopped into small pieces, roughly ¼’’ in size, about 12 pulses. Transfer to the bowl with the onions and peppers.
- Once beans have cooled slightly, transfer to bowl of the food processor. Add in the cheese and pulse until beans are chopped and roughly 1/3rd their original size. Transfer to the mixing bowl with onions and peppers.
- To the mixing bowl add: mayonnaise, egg and breadcrumbs. Season with measured salt and pinch of pepper. Use your hands to gently fold the mixture together.
- Form bean mixture into 6-8 patties, roughly the same width as your hamburger buns.
- To Cook: Preheat oven to 200 degrees F. Set a rack insert into a large baking sheet and place in oven.
- In a large cast iron skillet, or non-stick, heat 1 tablespoon olive oil over medium heat until shimmering. In batches, being sure not to overcrowd the pan, cook patties until well browned on the first side, about 5 minutes, swirling the oil around the pan occasionally. Carefully flip burgers over and cook on the other side an additional 5 minutes or until well browned. Top patty with a piece of cheese and transfer to baking sheet in oven. Continue cooking second batch.
- For the Roasted Corn Slaw: Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil for easy Clean up.
- Place corn on sheet pan, brush all sides with butter and season generously with salt and pepper. Add jalapeno and poblano pepper to sheet pan and spray all sides with non-stick cooking spray.
- Roast vegetables in oven for 10 minutes. Roll corn over and flip peppers. Continue to roast another 10 minutes.
- Remove poblanos and jalapenos from oven and transfer to a bowl. Cover the bowl tightly with plastic wrap and let stand for 10-15 minutes. Roll corn again and continue to roast for an additional 15 minutes, or until kernels are starting to brown. Remove corn from oven and set aside until cool enough to handle.
- Peel skin from poblanos and jalapenos. Remove the stem, ribs and seeds from the peppers and discard. Finely dice both peppers and transfer to a large mixing bowl. Cut the corn kernels off of the cob and add it to the bowl with the peppers.
- Add the remaining slaw ingredients to the bowl and mix well to combine.
- To Assemble Burgers: If cheese has not melted onto black bean burger, turn oven onto low broil. Broil, watching closely to not burn the cheese, until melted. Remove from oven.
- Place one burger on top of one burger bun. Top with slices of avocado and a generous heaping of corn slaw. Spoon on enchilada sauce and top with other half of burger bun. Serve and enjoy.
*Burger mixture can be prepared through step 5. Transfer to a container with a tight fitting lid and store in the refrigerator for up to 3 days.
*Slaw will keep, covered in the refrigerator for up to 3 days.
*For a spicier slaw, leave some of the seeds and ribs in the peppers before mincing.
*Burgers can be cooked and frozen, individually wrapped. They will keep for up to 3 months.
*Black Bean Burger Recipe adapted from Serious Eats