Green Chile Smash Black Bean Beef Burger
Yield: 6 Portions
1 1/2 lbs.
Red onion, finely diced
Garlic cloves, finely minced
Chipotle, canned, chopped
Black beans, rinsed and drained, 15 ounce can
For the Caramelized Onions:
- In a large sauté pan, add the butter, onions, water, salt and pepper, and sauté over high heat. Toss regularly until the onions are nicely caramelized and all the liquid has evaporated. Set aside.
For the Green Chili Mayonnaise:
- Place the green chilies in a dry, hot, cast iron skillet, pressing down and turning them now and then, until they are blackened on all sides and quite soft. Remove from the pan and scrape off most of the char with a knife. Split open and remove the seeds. Don't worry if there are some remaining black bits. Chop roughly. Add to the mayonnaise with the garlic paste, cilantro, and lime juice.
For the Burgers:
- Gently mix the ground beef, onion, garlic, salt and chipotle chiles.
- Pat the black beans dry on a paper towel and crush very lightly with your fingers or the back of a spoon--do not over crush.
- Add the black beans to the beef mixing in well.
- Form into six equal loosely packed balls (not patties) and refrigerate for 30 minutes or more.
To Cook the Smash Burgers:
- Heat an oven to 150° F to rest the burgers.
- Heat a cast-iron skillet or non-stick griddle pan over medium-high heat. Using ½ of the caramelized onion, place 6 small piles on the griddle. Place the beef balls on top of the onions, flattening them evenly with a heavy, metal spatula. Season with salt and pepper, and top with the other ½ of the caramelized onions pressing them with a spatula into the burger patty. Cook for approximately 4-5 minutes per side. Top with the jack cheese and transfer to the warm oven until the cheese is melted and ready to assemble.
- Slather each bun with the green chili mayonnaise. Top with the patty, avocado slices and lettuce.
**Adding beans to a burger not only reduces the amount of animal protein, but also keeps the burgers juicy! Recipe by Chef Barbara Alexander