Black Bean Burgers

Using blitzed tortilla chips as part of a binder — genius! They lend a salty, Southwestern flavor to the black beans. I found that the burgers were slightly crumbly when eating, but they’re so good I didn’t really mind. I added pickled jalapeno slices, along with tomato and lettuce, to the burger and wow — spicy, so I served it with Smashed Cucumbers for a cooling effect!

Recipe

1/3 c. mayonnaise
1 /4 c. pickled jalapeños (for topping) + 1 T. brine (for mayo sauce mixture)
2 oz. (scant 1 c.) tortilla chips
4 green onions, chopped coarsely
2 c. canned black beans, drained and rinsed
1 egg
1 T. chili powder
Kosher salt and coarsely ground black pepper, to taste

For a sauce, combine mayonnaise with 1 T. brine from the pickled jalapeños and mix well. Set aside.

In a food processor, process the tortilla chips until finely ground, about 1 minute. Add the green onions to the processor with the tortilla chips and pulse 10 times to combine. Add the drained, rinsed black beans, egg, chili powder, pepper and salt; pulse 15 times until mixture is finely chopped (and a little coarse).

Transfer the mixture to a plate and divide into four portions. Form into patties, cover with plastic wrap and refrigerate until ready to cook (at least 10 minutes).

Heat 1-2 T. vegetable oil in a non-stick skillet over medium heat until shimmering. Add burgers and cook 4-5 minutes per side until well browned and warmed through.

To assemble, spread some of the mayonnaise-jalapeño brine mixture on the bun, add the burger and top with lettuce, sliced tomato and pickled jalapeños.