It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.
Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.
Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.
Serve with the Tomatillo & Avocado Salsa.
These were fantastic! I used chili powder with chipotle in it, and added salt and pepper. I served them on a ciabatta roll with guacamole made with coarse chopped tomatoes and onions. My fiance said he would eat these any time, and he's not into vegetarian bugers. My issue was that they immediately fell apart in the bun when we were trying to eat them. I might try making them with an extra egg to bind them up better. All in all, a total win!
My wife and I have made this recipe several times and love it!! Since we are plant-based, we substituted corn starch for the egg. We have also used a combination black, kidney and garbanzo beans which makes for an awesome burger too!!
If you want to take this up two notches, skip the poblano and finely dice a habanero instead. The citrusy flavor of the habanero adds great color to the mix, and the heat, well, its a slow build up and then buckle your seat belts spiciness!
Really loved this recipe, but don't make my mistake - definitely let them sit and have the flavor spread before cooking. They were great upon re-heat (and didn't need a bun), much better than right off the grill. I didn't have a problem with them falling apart.I could have subbed a jalapeno for the poblano and been satisfied. Like other reviewers, I subbed guacamole for the tomatillo salsa. I also put a slice of pepper jack cheese over the burger, which was a nice texture change and added good flavor.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?