Twisted Olive Poblano Black Bean Burger Recipe

Prepare poblano

If using raw poblanos, char 2 poblanos over a gas flame or under a broiler until blistered and blackened all over (about 6–8 minutes), turning with tongs. Transfer to a bowl, cover tightly with plastic wrap or a lid and let steam 10 minutes. Peel skin, remove stems and seeds, and finely chop to measure 1 cup.

Mix base

Place the drained black beans in a large bowl and mash with a fork or potato masher until mostly broken down but still some texture remains (about 1–2 minutes). Add the chopped roasted poblano, finely chopped onion, minced garlic, egg, panko, cumin, smoked paprika, kosher salt and black pepper. Stir until combined. Let sit 5 minutes so panko hydrates; if mixture seems too wet, add up to 2 tablespoons more panko.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). With lightly moistened hands, shape into patties about 3/4 inch thick and 3–4 inches across. Press a slight dimple in the center of each to prevent doming while cooking. Place patties on a parchment-lined tray and refrigerate 15 minutes to firm up (optional but recommended).

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When oil is shimmering, add patties (do not overcrowd; cook in two batches if necessary). Cook until a crisp golden-brown crust forms, 4–5 minutes per side. Reduce heat to medium-low if browning too quickly. During the last minute of cooking, top each patty with a slice of Monterey Jack cheese and cover the pan to melt the cheese, about 30–60 seconds. Transfer cooked patties to a warm plate and tent with foil.

In a small bowl, combine mayonnaise, chopped candied jalapeños, lime juice, honey and 1/4 teaspoon salt. Stir until smooth and taste; adjust sweetness or heat by adding more honey or jalapeños. Refrigerate until ready to assemble.

Toast buns

Spread softened butter on cut sides of each kaiser roll. Toast cut sides in a skillet over medium heat or on a griddle until golden brown, about 1–2 minutes.

Assemble burgers

Spread about 1.5 tablespoons candied jalapeño mayo on the bottom half of each toasted roll. Place a lettuce leaf on the mayo, followed by a tomato slice, then the warm cheesed black-bean–poblano patty. Add an extra teaspoon of chopped candied jalapeños or a pickled jalapeño slice if you want more heat. Finish with the bun top and serve immediately.

Serve

Serve burgers hot with your choice of sides (fries, chips, or a simple slaw). Leftover patties can be refrigerated 2–3 days or frozen for up to 1 month; thaw and reheat in a skillet.