Here’s another recipe from one of my favorite restaurants, Tupelo Honey! I have to say, these burgers were awesome! They were crispy on the outside and creamy on the inside, just how I like a black bean burger to be. Husband said that they were just “typical black bean burgers” to him, but I thought they were great! And my 7 year old ate 1.5 burgers! That is rare for him to do. I had several burgers left over and ate them for the next couple of lunches, and they were even better. This recipe is a keeper! PS: if you use vegan mayo like I did, this recipe is vegan!
Grateful Dead Black Bean Burger with Cilantro Lime Mayonnaise
(Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen)
makes 8-12 servings
1 tablespoon olive oil
½ cup peeled, shredded carrots
½ corn, frozen, or cut from 1 large ear
½ cup diced roasted red bell pepper
½ diced poblano chili (I omitted)
½ cup diced Vidalia onion
½ cup diced celery
1 tablespoon chopped garlic
1 cup firm tofu
2 (15-ounce) cans black beans, drained and rinsed
1 tablespoon minced fresh cilantro
Juice of ½ a lime
1 ½ teaspoons ground cumin
1 tablespoon chili powder
½ teaspoon sea salt
¼ 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 (recipe follows)
Heat the olive oil in a large skillet over high heat. Add the carrots, corn, bell pepper, poblano, onion, celery, and garlic. Saute for about 5 minutes, stirring often to make sure the garlic does not burn. If it starts to, turn the heat down some. Remove pan from heat and let veggies cool for 10 minutes.
Place tofu in a food processor and puree until smooth. Place in a large bowl.
In a medium bowl, combine beans, sautéed vegetables, cilantro, lime juice, cumin, chili powder, salt, pepper, and hot sauce. Place 2 cups of bean mixture at a time in the food processor and pulse until coarsely chopped. Once coarsely chopped, place in the large bowl with tofu.
Add panko crumbs to the large bowl and mix the tofu, bean mixture, and panko crumbs together. Form into 8 patties.
Heat Canola oil in a heavy bottomed skillet on high heat until oil begins to bubble. Put patties in oil and cook about 5 minutes per side, until outside is crispy.
Serve on rolls with 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
Mix all ingredients together in a small bowl.