Poblano Black Bean Veggie Burgers with Elote Salsa
Hearty black bean veggie burgers stuffed with smoky poblano peppers and topped with an elote (or Mexican street corn) salsa! Perfect to welcome summer this Memorial Day weekend.
Yield: 6 servings
For the veggie burgers
  • 2 (15 oz) cans black beans, rinsed
  • 2 large eggs
  • 4 tbsp Pompeian Smooth Extra Virgin Olive Oil, divided
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ? tsp cayenne pepper
  • 1 cup panko bread crumbs
  • 1 poblano pepper, seeded and finely chopped
  • ¼ cup minced cilantro
For the elote salsa
  • 2 tbsp butter
  • 20 oz frozen or 4 cups fresh corn kernels
  • 1 jalapeno, seeded and diced
  • 3 tbsp mayonnaise
  • 2 tbsp crumbled cotija cheese
  • ½ tsp chili powder
  • lime juice, to taste
  • salt, to taste
  1. Place 2½ cups of the beans in a large bowl and mash until smooth. Stir in the eggs, 1 tbsp oil, cumin, salt, and cayenne. Add in the remaining beans, panko, poblano pepper and cilantro, stirring until combined.
  2. Form the burger mix into 6 patties. Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties. Set aside.
For the elote salsa
  1. Melt the butter in a large skillet over medium high heat. Add the corn and jalapeno to the pan. Cook, stirring occasionally, for 8-10 minutes or until the corn starts to become charred.
  2. Remove from the heat. Stir in the mayonnaise, cotija cheese, and chili powder. Season to taste with lime juice and salt.
  3. Serve the burgers on buns topped with generous spoonfuls of the elote salsa.
Black bean burger recipe adapted from my Jalapeno Popper Black Bean Burgers
Elote salsa adapted from Damn Delicious
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/05/poblano-black-bean-veggie-burgers-with-elote-salsa.html