Your Vegetarian Super Bowl Party Guests Will Love You For This Bomb Black Bean Burger

By Macy Daniela Martin

Updated on 1/31/2017 at 5:00 PM

Chef Cesar Zapata
Chef Cesar Zapata

You'll never want a plain cheeseburger again after you try this spiced-up vegetarian take on the American classic. With tabasco chipotle pepper sauce, rajas (poblano pepper strips), and corn relish, this smoky black bean burger — created by Miami-based chef and restauranteur Cesar Zapata — is full of flavor and is definitely an undeniable Super Bowl party must have for your veggie (and even carnivorous) guests.

Don't worry, its Text-Mex spice will pair perfectly with your usual game-day menu of hot dogs, chicken wings, and beer — plus, the fact you made these from scratch will surely impress everyone. Read on for the full recipe, and if you really want to amp things up, check out this tequila cocktail.

Smoky Black Bean Burgers

Yield4-6 servings

Cesar Zapata

INGREDIENTS

    • For the black bean burger:
    • 1 (15-ounce) can black beans, rinsed, divided
    • 4 ounces cremini or button mushrooms, chopped
    • 1 medium shallot, chopped
    • 6 pickled jalapeño peppers, sliced
    • 2 tablespoons house barbecue sauce, plus more for serving
    • 2 tablespoons Tabasco chipotle pepper sauce
    • 1 teaspoon ancho powder or chili powder
    • 1/2 teaspoon ground cumin
    • 1 cup oats
    • 1/3 cup cooked white long-grain rice
    • 1 large egg white
    • Kosher salt
    • Freshly ground pepper
    • For the rajas:
    • 1 pound poblano peppers
    • 2 ounces extra-virgin olive oil
    • Salt and pepper, to taste
    • For the 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

    INSTRUCTIONS

    1. Set aside 1/2 cup black beans.

    2. In a food processor, pulse remaining black beans, mushrooms, shallots, jalapeño peppers, barbecue sauce, tabasco chipotle pepper sauce, ancho or chile powder, and cumin until a chunky purée forms.

    3. Transfer purée to a medium bowl and mix in oats, rice, egg white, and reserved beans; season with salt and pepper.

    4. Form mixture into patties about 1/2-inch thick; cover and chill for 1 hour.

    5. Heat a pan to medium-high; add a touch of olive oil and sear patties on both sides until crisp.

    6. Preheat oven to 450°F, or heat a broiler or charcoal grill to medium-high, or gas grill to high.

    7. 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.

    8. In a bowl, combine all ingredients and season with black pepper.

    9. 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.