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
Ingredients
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
Instructions
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.
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
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.
Remove from the heat. Stir in the mayonnaise, cotija cheese, and chili powder. Season to taste with lime juice and salt.
Serve the burgers on buns topped with generous spoonfuls of the elote salsa.