Baja Black Bean Burger
- Inspired by The Abbey in Providence, RI, this burger delivers full flavor with lots of veggies.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 (15-oz) cans black beans, drained and rinsed
- 1/2 red onion, diced
- 2 tsp garlic, minced
- 1/2 cup tortilla chips, finely crushed
- 1 egg
- 1‐1/2 tsp chipotle peppers in adobo
- 1 tsp cumin
- 3/4 tsp salt
- 1 tsp black pepper
- 2 Tbsp oil
- 1 avocado
- 1/2 jalapeño, finely diced
- 1/4 cup red onion, diced
- 1/2 lime, juiced
- 2 Tbsp cilantro, chopped
- 1/2 tsp salt
- Green leaf lettuce
- 4 tomato slices
- 1/4 cup sour cream
- 1/4 cup hot banana pepper rings
- 1/2 lime, cut into wedges for garnish
- To prepare the burgers, smash one can of the black beans by hand or with a fork in a mixing bowl. Add the red onion, garlic, tortilla chips, egg, chipotle, cumin, salt, and pepper, then mix well. Put in the other can of beans and stir together.
- Divide the mixture into four balls and form them into burger patties. Refrigerate the patties for 30 minutes to help them firm up.
- To prepare the guacamole, scoop out the avocado into a small mixing bowl, then add the jalapeño, red onion, lime juice, cilantro, and salt. Mash the ingredients together with a fork or the back of a wooden spoon. Cover and refrigerate until ready to use.
- To cook the burgers and assemble with the toppings, start by preheating a skillet over medium heat. Add 2 Tbsp of oil to the skillet and place in the patties. Cook for several minutes on each side until a nice golden brown crust is formed. Flip and repeat on the other side.
- When ready to serve, place a few lettuce leaves down as a the burger base, followed by a slice of tomato. Put the black bean burger on top. Add a spoonful of the guacamole, a dollop of sour cream, and some banana peppers. Garnish with a lime wedge on the side.