How to:
- Set aside 1/2 cup black beans. In a food processor, pulse remaining black beans, mushrooms, shallots, jalapeño peppers, barbecue sauce, Tabasco Chipotle Sauce, ancho or chile powder and cumin until a chunky purée forms.
- Transfer purée to a medium bowl and mix in oats, rice, egg white and reserved beans; season with salt and pepper.
- Form mixture into patties about 1/2-inch-thick, cover and chill for 1 hour.
- Heat a pan to medium-high; add a touch of olive oil and sear patties on both sides until crisp.
Rajas
- 1 pound poblano peppers
- 2 ounces extra virgin olive oil
- Salt and pepper, to taste
How to:
- Preheat oven to 450°F or heat a broiler, charcoal grill to medium-high or gas grill to high.
- For the oven or broiler, mix peppers, oil, salt and pepper in a large bowl; place on a rimmed baking sheet. For a grill, oil grill grate and place peppers directly atop. Roast 15 to 20 minutes, turning occasionally, until tender and charred. Transfer to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel peppers and slice in half; discard seeds and slice crosswise into 1/4-inch strips.
Corn Relish
- 1/4 cup shucked roasted corn
- 1 tablespoon thinly sliced chives
- 2 tablespoons olive oil, plus more for cooking of burgers
- Black pepper, to taste
- 4-6 brioche or potato buns
- 8 slices Pepper Jack cheese
How to:
- In a bowl, combine all ingredients and season with black pepper.
- Toast buns on the grill or oven. Place patty on bun and top with cheese, roasted Rajas and Corn Relish. Serve with extra barbecue sauce.