This vegetarian burger comes from beardy chef, Hubert Keller, and he’s pretty cool. Almost as cool as this blog. Almost.
Recipe courtesy of Hubert Keller’s Burger Bar
Serves 4 fussy vegetarians
4 tbsp. olive oil
1/2 cup finely chopped white or yellow onion
sea salt and freshly ground black pepper
1 small red bell pepper, 1/8 diced
1/2 cup corn kernels
1 tbsp. very finely chopped chipotle pepper in adobo sauce
1 15 oz. can black beans or pinto beans, rinsed and drained
1/2 cup dried bread crumbs
2 large eggs, beaten
1 small red onion, very thinly sliced
2 tbsp. apple cider vinegar
4 large whole-wheat tortillas
1/3 cup aioli
In a medium skillet, heat 2 tbsp. olive oil over medium high. Add the onion, a pinch of salt and cook until the onions are soft. Should take 5 minutes. Then add the bell pepper and the corn and cook for another 3 minutes. Stir in the chipotle and season with salt and pepper.
In a large mixing bowl, mash the beans so that they’re coarse. Add the bread crumbs, eggs and vegetables. Stir and season to taste. Cover and refrigerate for 30 minutes or like 8 hours. (8 hours = 1 overnight here at The Food Chain).
In a small bowl, toss the red onion with the vinegar. Seriously. That’s all it takes to marinate something if you didn’t know that.
Shape the burgers into 8 evenly sized balls and wrap them in plastic wrap. Pat them down slightly and refrigerate for another 30 minutes.
When ready to cook, heat the other 2 tbsp. of olive oil in a large pan over medium. cook the burgers until crusted and brown. Two minutes per side. More if the patties are runny because you didn’t drain the beans all that well way back in like step 1 (aka preparation).
Heat the tortillas in between paper towels for 30 seconds in the microwave. To assemble, spoon some aioli onto the tortilla and top with 2 patties. Add salsa, followed by marinated red onion.