grateful dead black bean burger/cilantro lime mayo
This is a recipe for Black Bean Burgers from what has become my favorite cookbook- Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen. I’m so excited to learn that they have second cookbook in the works, due to be published sometime in early 2014. The new cookbook will focus on the Mountain South- “it’s people, culture, traditions, foods, history, music, arts and crafts”. The Grateful Dead Black Bean Burger is one spicy burger and it’s loaded with lots of different veggies in addition to black beans. Love that the recipe uses tofu as a binder instead of egg.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
Serves 8
Ingredients
- GRATEFUL DEAD BLACK BEAN BURGER
- 1 tablespoon olive oil
- 1/2 cup peeled, shredded carrots
- 1/2 cup corn, frozen
- 1/2 cup diced roasted red bell pepper
- 1/2 - diced poblano chili
- 1/2 cup diced vidalia onion or any sweet onion
- 1/2 cup diced celery
- 1 tablespoon chopped garlic
- 1 cup firm tofu
- 2 cans (15-ounce) black beans, drained and rinsed
- 1 tablespoon minced fresh cilantro
- - juice of ½ a lime
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon hot pepper sauce
- 2 cups panko bread crumbs
- 2 cups canola oil
- 8 - artisanal hamburger buns
- - cilantro lime mayonnaise
- CILANTRO LIME MAYONNAISE
- 6 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons minced fresh cilantro
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- SERVING
- 1 - ripe avocado, sliced
- - butter lettuce leaves
How To Make grateful dead black bean burger/cilantro lime mayo
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Step 1Grateful Dead Black Bean Burger: Heat the olive oil in a large skillet over high heat.
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Step 2Add the carrots, corn, bell pepper, poblano, onion, celery, and garlic.
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Step 3Sauté for about 5 minutes, stirring often to make sure the garlic does not burn.
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Step 4If it starts to, turn the heat down some.
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Step 5Remove pan from heat and let veggies cool for 10 minutes.
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Step 6Place tofu in a food processor and puree until smooth. Place in a large bowl.
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Step 7In a medium bowl, combine beans, sautéed vegetables, cilantro, lime juice, cumin, chili powder, salt, pepper, and hot sauce.
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Step 8Place 2 cups of bean mixture at a time in the food processor and pulse until coarsely chopped.
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Step 9Once coarsely chopped, place in the large bowl with tofu.
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Step 10Add panko crumbs to the large bowl and mix the tofu, bean mixture and eggs mix together.
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Step 11Form into 8 patties.
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Step 12Heat Canola oil in a heavy bottomed skillet on high heat until oil begins to bubble.
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Step 13Put patties in oil and cook about 5 minutes per side, until outside is crispy.
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Step 14Serve on rolls with cilantro lime mayonnaise
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Step 15Cilantro Lime Mayonnaise: Mix all ingredients together in a small bowl.
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