- 15-ounce can black beans
- 2 T. olive oil, divided
- 1/3 cup chopped onion
- 1/3 cup diced poblano pepper
- 1 T. chopped garlic
- 1/2 cup packed fresh cilantro leaves, washed and thoroughly dried
- 1/3 cup instant masa
- 1 large egg, beaten
- 1 T. minced fresh oregano
- 1/2 tsp. sweet or mild chili powder
- 1/2 tsp. ancho chile powder
- 1/2 tsp. cumin
- 1/2 tsp. salt, or to taste
- 1/3 cup mayonnaise
- 1 T. minced canned chipotle peppers
Make the chipotle mayonnaise by beating together the mayonnaise and peppers until well-combined. Refrigerate until ready to serve.
Rinse beans, drain well and dry between two layers of paper towels. Mash with a fork until crumbly but not smooth.
Heat 1 tablespoon of olive oil over medium heat, and sauté the onion, poblano pepper and garlic until vegetables are soft and beginning to brown. Remove from heat and let cool for a few minutes. Then, place in a food processor with the cilantro and process until mixture is finely chopped.
Add the vegetable-cilantro mixture to the black beans, then add the rest of the ingredients and mix until well-combined. Form into four patties. Heat remaining olive oil in a large skillet, and fry the patties over medium heat until crisp and browned on each side.
Serve with chipotle mayonnaise on the side. These also freeze well; wrap each patty separately after forming (do not fry) and stack in a freezer bag.
Makes four burgers.